Sweet California strawberries, Barbados cherries, sweet mangoes, pineapples, and more come into season during the spring, and after a long winter of sparsely stocked farmers market bins, we are happy for the variety of sweet, colorful fruit available. What better way to celebrate spring’s flavors than with a fresh baked pie overflowing with the season’s bounty.apples — found year round most places — which we can’t help but spice and toss into a flaky pie crust, but then there are also those distinctly spring flavored treats, like hummingbird pie with fresh pineapple and light-as-air banana cream pie.
As any great pie-maker knows, your pie is only as good as its crust, so check out our guide for making the perfect, tender, flaky pie crust or if you find yourself in a time crunch, use store-bought pie crust and use the leftover dough for one of these delicious creations.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.