"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more."
Becky Berger, Deerfield, Illinois
Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving.
These traditional apple turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extras and warm them up in the microwave. They're great with coffee. —Dorothy Bayes, Sardis, Ohio
While visiting a Wisconsin apple orchard bakery, I tried this tempting treat. At home, I put together this recipe. My family thinks it tastes better than the one used by the bakery. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample.
-Nancy Preussner, Delhi, Iowa
"I received this recipe from a friend of mine, then tweaked it to suit my family's tastes," says Chris Shields of Monrovia, Indiana. Mountain Dew is the "secret" ingredient in this rich apple dessert that's a snap to make.
These warm and comforting Apple Dumplings are great by themselves or served with ice cream. You can decorate each dumpling by cutting 1-inch leaves and a 1/2-inch stem from the leftover dough. —Robin Lendon, Cincinnati, Ohio
Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this.
—Mary Anne Engel of West Allis, Wisconsin
These are a really good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. —Diane Turner, Brunswick, Ohio