Pie

The crust and filling can be made ahead.

Even traditionalists will love this pie, which is accented with grated orange peel.

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

This pie has an exceptionally flaky crust. It's wonderful — of course — with vanilla ice cream.

This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.

This free-form apple pie is shaped and cooked on a baking sheet—eliminating the need for a pie dish. Using milk instead of water in the crust makes it tender.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.

The nutty topping is the perfect complement to the sweet-and-tart filling.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

Purchased pastry makes this pie a snap to prepare.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

This delicious variation of Key lime pie uses regular rather than Key limes.

There's a touch of lemon in this summer pie.

My grandmother Marie "Nanney" Spivey (I am her namesake) always doubles this family favorite and uses two pie shells. She says, "Everybody loves it. You can stir it up in five minutes."

Active time: 40 minutes Start to finish: 6 hours(includes making dough and cooling pie)