TOP 7 recipes for homemade pies with seasonal fruit

TOP 7 recipes for homemade pies with seasonal fruit

Below are seven timeless pie recipes that highlight fruits in season, each with a concise ingredient list and straightforward directions.

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Apple Pie with Cinnamon Vanilla Crust

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 4–6 tablespoons ice water
• 6 cups thinly sliced apples (Granny Smith or a mix)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Steps

1. Prepare crust: mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water gradually to form dough. Divide, wrap, and chill 30 minutes.
2. Roll out one disk and fit into a pie plate. Chill 10 minutes.
3. Toss apples with sugar, flour, spices, salt, and vanilla.
4. Fill crust, dot with a few butter pieces, top with second crust, seal, and vent.
5. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 35–40 minutes until golden and bubbly.

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Strawberry Pie with a Lattice Top

Ingredients

• 1 1/2 cups fresh strawberries, hulled and halved
• 1 1/2 cups sliced strawberries
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 sheet of store-bought or homemade pie crust
• Optional: 1 teaspoon vanilla extract

Steps

1. In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook gently until thickened. Cool completely.
2. Roll out crust and fit into a pie dish. Pour filling in and top with lattice crust.
3. Bake at 400°F (200°C) for 25–30 minutes until crust is golden and filling is bubbling.

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Peach Pie with Rustic Crust

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4–6 tablespoons ice water
• 4 cups ripe peaches, peeled and sliced
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon lemon zest

Steps

1. Mix flour and salt, cut in butter until crumbly, add ice water to form dough. Chill.
2. Roll dough and place in pie dish. Combine peaches with sugar, cornstarch, cinnamon, and zest.
3. Fill pie, add top crust or leave open-faced for a rustic finish. Bake at 375°F (190°C) for 45–50 minutes.

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Blueberry Pie with Lemon Zest

Ingredients

• 2 1/2 cups blueberries, fresh or thawed
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 prepared pie crust (top and bottom)

Steps

1. Toss blueberries with sugar, cornstarch, lemon juice, and zest.
2. Fill crust, seal with the top crust, and vent.
3. Bake at 375°F (190°C) for 50–60 minutes until filling is thick and juices bubble.

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Cherry Pie with Almond Crust

Ingredients

• 2 cups cherries, pitted
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon almond extract
• 1 prepared pie crust (top and bottom)

Steps

1. Combine cherries, sugar, cornstarch, and almond extract.
2. Pour into crust, seal with top crust, and vent.
3. Bake at 375°F (190°C) for 45–55 minutes until crust is golden and filling is set.

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Rhubarb Pie with Sweet Shortcrust

Ingredients

• 3 cups rhubarb, chopped
• 1 cup strawberries or apples (optional for sweetness)
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 prepared pie crust (bottom), plus top crust

Steps

1. Mix rhubarb with fruit (if using), sugar, flour, and lemon juice.
2. Fill crust, cover with top crust, vent, and brush with a little milk or egg wash.
3. Bake at 375°F (190°C) for 50–60 minutes until the filling is thick and the crust is golden.

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Notes

• For a flakier crust, chill all dough components and work quickly.
• Use seasonal fruits at their peak for best flavor and texture.
• Adjust sugar to taste, particularly for particularly tart varieties like rhubarb.