Nestled in a flaky crust, nectarines and raspberries tease the best out of each other—these pies are fragrant and floral, sweet and tart.

A sugared buttery crust provides a touch of sweetness to balance the tang of juicy apricot and raspberry filling.

The pie came with our ancestors from Europe. But it has learned a lot from the Indians and the climate from being so long over here.

Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.

This grand old American dessert is enormously popular down South for its clear, true sweetness and its masterful contrast of textures.

We take full advantage of berry season by combining three kinds in one pie (a dollop of vanilla-infused whipped cream provides the finishing touch).

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.

Julie Richardson, co-author of Rustic Fruit Desserts, shares some simple tips for making perfect pie crust—and some of them may surprise you. (Hint: Add more water.)...

Celebrate a slice of Americana with these rustic yet sophisticated desserts.