"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
After tasting this pie at my sister-in-law's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It's a joy to serve this standout treat! —Ruth Bartel, Morris, Manitoba
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries. —Emily Dennis, Hancock, Michigan
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee
We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York
A diabetic for 30 years, I adapted this recipe to fit my needs. When I serve this pie, no one can believe it's sugarless. The oatmeal crust is so tender...and the filly is berry delicious!
—Ginny Arandas of Greensburg, Pennsylvania
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. —Victoria Newman, Antelope, California
This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley.
"The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.