“This pie was my dad’s favorite and one my mom made frequently for Sunday dinner,” recalls Sandy Jenkins from Elkhorn, Wisconsin. “We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie’s great topping.”
“With a wonderfully flaky crust, these stuffed cherry pies always make a quick dessert,” Monica Larkin notes from Shinnston, West Virginia. “My family loves them after dinner or as a snack, but they’re also wonderful for my husband’s take-along lunch.” —Monica Larkin, Shinnston, West Virginia
Straight from our Test Kitchen, this version of America's all-time favorite dessert is a perfect fit for two. A can of red cherries, refrigerated pie pastry and a few kitchen staples are all you'll need to make the tiny pies.
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.—Lisa Varner, Charleston, South Carolina
The simple combination of raspberries and cherries is the delectable difference in this pie. "My family prefers it with a lattice crust," says Fern Buffington of Traer, Iowa, "but feel free to top it any way you like."
Fresh Banana slices, canned pineapple tidbits and chopped pecans dress up the cherry filling in this fuss-free pie from Dorothy Smith, El Dorado, Arkansas. For quicker results, you can substitute a prepared graham cracker crust for the baked pastry shell.