Fresh lemon juice and zest flavor the pale cream cheese filling in this no-bake pie. A firmly packed graham crust gives each thick wedge a rustic raised edge. Chill the pie at least 6 hours for slices that hold their shape but stay creamy.
This 9-inch lemon meringue pie has a lightly golden pastry crust, a smooth filling that holds its shape, and tall, mostly white meringue. Cook the filling until bubbling, seal the topping to the crust, and chill before slicing.
Sweet and tart apples fill this rustic double-crust pie, with just 1/4 cup of added brown sugar in the filling. Bake until the juices bubble, then cool for at least 3 hours so the thick wedges hold together.
This round apple tarte Tatin starts with firm apple quarters cooked in butter caramel. A refrigerated pie crust bakes over the fruit, then becomes the golden base when the tart is carefully inverted onto a platter.
Fresh baking apples soften beneath rough pieces of buttery drop-biscuit topping in this spoonable cobbler. Leave gaps for the filling to bubble, check that the apples are tender, then rest before serving.
This apple crisp bakes tender, recognizable apple slices beneath loose clusters of buttery oat crumbs. Let it rest briefly, then scoop rustic portions onto plates with a little apple juice and a scoop of vanilla ice cream.
One sheet of puff pastry becomes an enclosed apple strudel with tender sliced apples, a few raisins, and a generous powdered-sugar finish. Breadcrumbs beneath the filling help absorb juice, while cooling makes the roll easier to cut into thick slices.
These triangular puff-pastry turnovers hold tender, distinct pieces of cinnamon apple beneath a golden, flaky crust. Open one to show the filling, then add vanilla ice cream just before serving.
Sliced apples and firm pears bake beneath a golden, vented pastry lid in this 9-inch pie. Let it cool until the spiced filling holds together, then serve generous wedges with a scoop of vanilla ice cream.