Robin Smith

"I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn," says Judy Owens of Round Hill Virginia. "For dessert, I ordered bourbon walnut pie. If chef Robin Smith would share her recipe, I know that baking the pie during the holidays would become a family tradition."

The sweetness of the filling is offset nicely by the bourbon. Serve the dessert with vanilla ice cream or whipped cream.