Peach.
But here I'll get specific - freestone Red Haven peach pie. Okanagan red havens.
You do need to add a bit of cornstarch to the peach slices because they're so juicy, and yes, you can only make pie from them for three weeks in August because they keep horribly. You can make them from canned red havens, but if you do, let me know so I can come to your house and punch you in the nose for that blasphemy. Other peaches don't work, because they're too wooden.
Now, I realize I've never had fresh peaches from many other regions (due to the inability to store or transport them great distances), so it's entirely possible they're better than the filth that ends up on my store shelves in the off-seasons. But the juicy, succulent, almost orgasmic taste of a red haven is so perfectly suited to being wrapped up in a warm, tender, flaky embrace that I cannot imagine using any other peach in its place.
Apple pie is good too (a blend of spartan/gala and granny smith, ideally), but while it's merely good, peach pie gets my mouth all wet and salivating.
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