"The best thing about pie is the crust, and this one has a little extra on top," says Athen Fleming.

Photography by Ryan Liebe

"Chestnuts remind me of happy vacations in Europe — they're sold on so many street corners there," says Mory Thomas.

"I love, love, love making lattice pies. For this one, I use cherries that my husband preserves in the summer," says Katherine Alford.

"My parents did not bake when I was little, so we always had store-bought coconut custard pie at the holidays. This is my take on it," says Vivian Chan.

"I used to dig through our holiday lemon meringue pies to get to the filling, so this is my update," says Amy Stevenson.

"I've been known to eat the leftovers of this pie straight from the refrigerator and right out of the pie pan," says Ginevra Iverson.

"When you make a galette, you don't have to fuss with crusts or lattices — or even a pie plate!" says Miriam Garron.

"One year, I added a splash of bourbon I was drinking to my pie. Now I make a bourbon apple pie every year!" says Rob Bleifer.