Back to the pie. I have, over the years, worked on what is, in my opinion, the best representation of a number of pies: blackberry, apple, coconut, pecan. This summer, I set my sights on their peach cousin, and I think I'm nearly there.

Growing up, apple pie did not excite me, and at our Thanksgiving and Christmas tables, I always chose blackberry and pumpkin pies instead. As I've grown, I've come to appreciate, even love, apple (and pecan) pie, and often find myself craving one when the first hint of fall creeps into the air. Here is my favorite recipe. It's appley, not too sweet, is delicious warm or cold, and makes a great next-day breakfast.

Coconut cream pie is one of my all-time favorite desserts, and this all-natural one is perfection. My husband and I wiped it out in two days flat! This pie definitely wants a night in the fridge to set and let the flavors deepen, so make it a day in advance if you can.

This is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!

This is a classic strawberry-rhubarb pie, lightly spiced with cinnamon, lemon and vanilla, in which the sweet strawberries and tangy rhubarb shine.

For many years, my grandmother, Nanny, had a dozen or so large blackberry bushes thriving in her sunny backyard. Growing up, it was such a treat when the "season" opened as my sister and I would race out with a big bowl, eating and collecting from bush to bush. Those we didn't eat we brought inside to store or to dip in sugar and savor. Those we stored were most often turned into this pie, a sure hit and favorite of everyone I've ever made it for. The crust is a family tradition too and is both easy and superb. This freezes beautifully! 

This is the perfect accompaniment for my French Silk chocolate pie, or for any pie that might benefit from an extra bit of chocolaty goodness.

Bar none the best lemon pie I've ever had, this is an old family recipe from my maternal grandmother.

This is my favorite-ever pecan pie. The oats are the perfect foil to the intense sweetness of the sugary filling, and the saltiness of my family pie crust provides a delicious counterpoint too.

This is a chocolate-lover's dream come true. My Aunt Da (my maternal great-aunt) made hers with a regular pie crust and that is certainly fine to do. But I like this in the cocoa crust I made for it.

This simple, delicious pie is a summer picnic in one dish!