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13 Summer Fruit Pies

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When it’s too hot to turn on the oven, the one thing that can convince us is a bumper crop of gorgeous summer fruit: peaches, plums, berries, figs–it’s all good. Whether it’s in a traditional pie plate, a sheet pan, an easy-slice slab pie, or portable hand pies, that combination of juicy fruit and flaky crust says summer the way nothing else does.

  • Recipe

    Sweet Cherry Sheet Pan Pie

    Summer means fresh cherries are in season, so a juicy, sweet cherry pie is in order. Here, a lattice top gives this pie a classic look.

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  • Recipe

    Classic Lattice-Top Blueberry Pie

    Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling running out. The lattice top is easy to put together if you construct it on a piece of parchment. Then you simply invert the lattice onto the pie, trim, crimp, and bake.

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  • Nectarine-Strawberry Slab Pie
    Recipe

    Nectarine-Strawberry Sheet Pan Pie

    Nectarines lend zing to the sweetness of the strawberries and a hint of almond.

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  • Recipe

    Brandied Apricot-Almond Slab Pie

    Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

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  • Recipe

    Mixed-Berry Pie

    Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

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  • Recipe

    Lattice-Top Peach Pie

    I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.

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  • Recipe

    Lattice-Top Cherry Pie

    This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

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  • Recipe

    Make-and-Freeze Blueberry Hand Pies

    Simple blueberry hand pies are one of summer’s greatest treats, and they can hold up in the freezer as long as you make sure to mitigate some of the potential mishaps. Feel free to use premade pie crust if you want to make your life easier—the real star of these pies is the blueberry flavor you can only get from those perfect summer blueberries.

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  • Recipe

    Sweet and Spicy Fried Peach Pies

    Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.

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  • Recipe

    Honeyed Fig and Goat Cheese Tart

    This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

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  • Recipe

    Fresh Raspberry Pie

    This pie, excerpted from the book Sweetie Pies, can be made as one large double-crusted pie, or as individual tartlets with pastry cutouts placed on top, as shown. Roll out the extra pie dough, then cut out small shapes (diamonds, hearts, stars) with a cookie cutter or knife. Bake the cutouts on a cookie sheet until golden brown, then arrange them on top of the pie filling after the pie is baked.

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  • Recipe

    Blackberry and Blueberry Sheet Pan Pie

    Sweet, juicy blackberries and blueberries topped with oats and brown sugar join forces in a buttery crust.

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  • Recipe

    Plum Tart with Lemon Shortbread Crust

    This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.

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