16 4th of July Pies That’ll Dazzle Your Guests

From the Recipe Creator: With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn’t call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. —James Schend, Editor, Taste Recipes

From the Recipe Creator: I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine

From the Recipe Creator: I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa

From the Recipe Creator: I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee

From the Recipe Creator: My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom’s rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone’s looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee

From the Recipe Creator: This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It’s as pretty as it is tasty! —Kimberly McFarland, Broken Arrow, Oklahoma

From the Recipe Creator: To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

From the Recipe Creator: If you’re looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. —Josie Bochek, Sturgeon Bay, Wisconsin

From the Recipe Creator: I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South Carolina

From the Recipe Creator: I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I’ve found that purchased tart cherries yield a dessert that’s nearly as delicious. I always bake this pie around Presidents Day or Valentine’s Day, but it’s popular with my family in any season. —Lori Daniels, Beverly, West Virginia

From the Recipe Creator: Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you’d like! —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: “What a flavor!” That’s what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. —Sue Thumma, Shepherd, Michigan

From the Recipe Creator: This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

From the Recipe Creator: This dessert is special enough to make hamburgers and fries a meal to remember! It’s so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. —Joy Collins, Birmingham, Alabama