Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

With summer’s sweet stone fruit and berries at their peak, the only thing better than eating them perfectly ripe is to make a pie! So that’s what we talked about this week.

Sour Cherry Lattice Pie, pictured above, is a dessert dependent on a very short-lived season that baker extraordinaire Rose Levy Beranbaum and staff writer G. Daniela Galarza love. They participated in this week’s chat. part of this chat on Wednesday.

Beranbaum revealed she uses a glass pie pan the first time she tries a new recipe, so she can watch how the crust browns. She also shared tips for getting the pie filling just right.

If you’re eager to try your hand at a dessert that’s a bit easier, try Ellie Krieger’s Cherry Phyllo Turnovers. We have lots of pies in our Recipe Finder, including Cathy Barrow’s Fried Sweet Cherry Pies a decadent ‘6-Hour’ Deep-Dish Peach Pie from the great Edna Lewis.

If berries are more your style, a Wild Blueberry Pie with a shortbread crust could be the dish you’re looking for. And if you like to mix-and-match, a Blueberry-Nectarine Lattice Pie would be delicious.

We’re ready to talk fillings, crusts and toppings, so bring your questions and share your best recipes, tips and well-kept secrets!

Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.