"This is the original recipe handed down from my mother," says Jennifer "JR" Statz, a former chef at the Spice House in Evanston, Illinois, which offers this easy recipe to its customers. "This dessert is so quick and delicious, you'll make it every year during strawberry season!"
This soft-set pie blends plump, scarlet strawberries, a favorite dessert ingredient in the Midwest, with canned pineapple and coconut cream pudding mix. For the best color and juiciness, use fresh-picked berries.
This recipe, from Angle Outpost Resort in Angle Inlet, Minnesota, won top honors at a local Blueberry Fest. We loved the intense blueberry flavor softened by the cheesecakelike cream cheese. The recipe calls for a traditional homemade crust, but you can shorten prep time by using any type of purchased crust. Our picture shows the pie with a graham cracker crust.
Refreshing and creamy, this make-ahead pie from Susan Meier of Omaha combines tropical flavors with macadamia nuts and kiwifruit. It was one of the finalists at Midwest Living’s first Best of the Midwest cook-off.
Like any good cook, Mary Jo Smith of Hidden Lake Bed and Breakfast, in Jonesboro, Illinois, adjusts her recipes as she prepares them over time. She has fine-tuned the custard layer for Peach Kuchen and added spices to the peaches. If you're in a hurry, Mary Jo recommends substituting a single refrigerated unbaked piecrust for the Kuchen Crust.
On the annual Iowa Register's Annual Great Bicycle Race Across Iowa (RAGBRAI), pie is king, and rhubarb reigns supreme. Orange peel and cinnamon flavor the soft rhubarb filling in this recipe inspired by RAGBRAI food vendors that populate the route.
This berry pie proves that there's beauty in simplicity. The piecrust is wrapped around a three-ingredient filling that includes fine dry breadcrumbs. You don't even need a pie plate to make this juicy treat.
Red raspberries and blueberries join ruby-red cherries in Cherry Berry Berry Pie, a favorite from Sweetielicious Bakery Cafe in DeWitt, Michigan (just north of Lansing). The trio yields a dark, rich filling crowned with a crunchy streusel topping.
The blueberry-size green gooseberries in this recipe come from a spiny bush that grows in the Ozarks. At Silver Dollar City in Branson, Missouri, the sweet-tart berries are mixed with sugar and tucked into a two-crust pie.
An Elkhart, Indiana, reader helped create this tempting layered pie. Known as a fruit-growing region, northern Indiana supplied a banner blueberry crop one year. That inspired the reader to create this colorful, meringue-crowned pie.