Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!
While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling.
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery!
I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor.
This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling.
I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful.
I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious.
Sugar cone crust makes a pie that tastes like birthday cake when you add a dreamy, creamy no-bake confetti filling.
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust.
Creamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal.