More from this board

Apricot Chiffon Pie - Fluffy, mousselike filling, which tastes of sweet apricots, fills a nutty, press-in cookie crust. Drizzle the pie with fruit puree, and sprinkle with pistachios just before serving.

Fresh Fig and Almond Crostata - A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.

Peach-Raspberry Slab Pie - This great big pie, baked in a jelly-roll pan, serves 16 people. Make the decorative top crust on this juicy peach and raspberry pie by cutting out holes using a 1/2-inch round pastry tip.

Berries and Cream Tartlets - Perfect for a party, these individual fresh-fruit desserts are easy to customize with whatever berries look ripe and tempting.

Sour Cherry Pie - The perfect combination of tart and sweet, this familiar dessert -- crowned with an old-fashioned lattice crust -- evokes an era when every afternoon included pie and coffee.

Almond-Apricot Tart with Whipped Cream - Rings of fresh apricots top the creamy amaretto filling on this tart, creating a gorgeous flowerlike effect.

Plum Galette - This appealingly rustic free-form tart is easy to make, even for a novice baker. A layer of toasted almond filling intensifies the flavor of the plums.

Blueberry and Buttermilk Tart - The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is the perfect complement to the abundance of sweet, plump blueberries scattered over the top.

Summer Fruit Cream Pie - Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.

Everyday Apricot Tart - A blanket of ripe apricots makes this pudding-filled tart extra alluring.

Plum and Port Crostata - Italian prune plums, a late-summer treat, are ideal for baking. Thai chile imparts a subtle heat to this rich, sweet tart.

Strawberry Icebox Pie - This pie is a real showstopper, with glazed strawberries peeking out from underneath a snowy crown of whipped cream. The sweetness of the graham cracker crust and strawberries is nicely balanced by the bit of tartness from cranberry juice in the glaze.

Apricot Pie with Coconut Crumble - A sweet coconut crumble offsets tart apricot filling in this out-of-the-ordinary summer pie.

Raspberry-Chocolate Pie - Fresh raspberries perch atop fudgy ganache filling and a chocolate pastry crust in this surprisingly easy pie.

Peach Crumble Pie - With the buttery pastry crust of a pie and the sweet oat topping of a crisp, this dessert proves you really can have it all!

Strawberry-Lemonade Icebox Pie - The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs).

Blueberry-Cream Cheese Hand Pies - These hand pies travel well, perfect for tucking into picnic baskets or taking to summer barbecue potlucks.

Cherry Pie with Almond Crumble - Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.

Plum-Blackberry Potpie - Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication.

Blueberry-Ricotta Tart Recipe - Under a beautiful crown of blueberries is a luscious, lightly sweetened ricotta tart. It's a delightful, healthy dessert with a crust made with whole wheat flour, all-purpose flour, and ground almonds.

Rustic Cherry Tart with Ricotta and Almonds - Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and a crisp almond pastry crust. Pass any remaining juices for drizzling.

Peach-Custard Pie - With a sunny arrangement of peak peaches, this dessert is summer in a pie plate.

Plum-Blackberry and Peach Raspberry Galettes - A rustic galette makes you feel like a hero, though it's really one of the most forgiving desserts you could possibly put together. Any combination of stone fruit and berries tossed with sugar, butter, and a squeeze of lemon yields delicious results.

Blueberry Slab Pie - Made in a 10-by-14-inch jelly-roll pan, this big blueberry pie feeds a crowd. Add a finishing touch by brushing the crust with beaten egg and sprinkling with sanding sugar before you put the pie in the oven.

This Southern classic is a great alternative to pumpkin pie. The custard filling is creamier and less dense, as well as brighter in color. Top with whipped cream.