Dessert/7 recipes

Maple syrup and brown sugar pie with a buttery crumb topping. Old Quebec-style dessert with a gooey molten filling and a nutmeg-warmed streusel cap.

Old-school sour cream lemon pie with a stovetop curd built on margarine and milk, poured into a store-bought graham crust and topped with whipped topping. A pantry-friendly potluck classic.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.

Shaker sugar pie: brown sugar caramelized at the bottom of a flaky shell, topped with vanilla cream and butter, baked into a silky no-egg custard. American religious tradition meets Sunday dessert.

Best Shaker lemon pie made with whole sliced lemons, rind and all, macerated in sugar before baking with eggs in a double-crust shell. Four ingredients, intense lemon flavor, the legendary recipe from Shaker kitchens.

Three fresh berries, five minutes, zero cooking. Strawberries, blueberries, and raspberries are partially blended into a chunky sauce bursting with natural sweetness. A no-sugar-added fruit dessert that's as easy as it gets.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.

This fruity tart is loaded with fruitiness and juiciness, enjoy every single bite with mouthful of delicious blueberries.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.