From pumpkin to sweet potato to apple and more, these no-fail desserts will make any meal memorable.
By Lynn Andriani
Photo: Rob Howard
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The Apple Pie with Tart and Crunch Accents
Chef Amy Loveless, who cooks at the Dream Away Lodge in the Berkshire Mountains, likes to use a mix of Northern Spy and Cortland apples in her apple-cranberry pie, though Granny Smiths are a fine substitute. She finishes the creation with a sugary crumb topping that adds delightful contrast to the soft fruit.