There’s nothing quite like the sweet aroma of a fruit pie baking in the oven, is there? Whether you’re craving a classic apple or something more adventurous, we’ve gathered 22 mouthwatering recipes that celebrate the best of seasonal fruits. Get ready to roll up your sleeves and create some delicious memories—your next favorite dessert is waiting right here!
Rustic Apple Cranberry Pie
Pump up your holiday dessert game with this showstopping pie that’s easier than it looks. We’re talking flaky, buttery crust hugging a sweet-tart filling that bubbles and caramelizes in the oven. Get ready to impress everyone at the table—no fancy skills required.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup (2 sticks), cold
– Ice water – ¼ cup
– Salt – 1 tsp
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Ground cinnamon – 1 tsp
– Apples – 4 medium, peeled and sliced
– Fresh cranberries – 1 ½ cups
– Egg – 1, for egg wash
– Turbinado sugar – 1 tbsp, for sprinkling
Instructions
1. Cube the cold butter and combine it with 2 ½ cups of flour and 1 tsp of salt in a large bowl.
2. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in ¼ cup of ice water, 1 tablespoon at a time, and mix with a fork just until the dough begins to clump together. Tip: Stop adding water as soon as the dough holds together when pinched—overmixing makes a tough crust.
4. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This chills the butter, which is key for a flaky crust.
5. While the dough chills, toss 4 peeled and sliced apples and 1 ½ cups of fresh cranberries with ¾ cup of granulated sugar, 3 tbsp of cornstarch, and 1 tsp of ground cinnamon in a large bowl until evenly coated.
6. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to preheat as well—this catches drips and helps crisp the bottom crust.
7. On a lightly floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, letting the edges overhang.
8. Pour the apple-cranberry filling into the crust, mounding it slightly in the center.
9. Roll out the second dough disc to another 12-inch circle and place it over the filling.
10. Trim the excess dough, leaving a ½-inch overhang, then crimp the edges together with your fingers or a fork to seal.
11. Cut 4-5 slits in the top crust to allow steam to escape during baking.
12. Whisk 1 egg with 1 tablespoon of water to make an egg wash, then brush it evenly over the top crust.
13. Sprinkle 1 tbsp of turbinado sugar over the egg wash for a sparkling, crunchy finish.
14. Place the pie on the preheated baking sheet and bake at 375°F for 55-60 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. Tip: If the edges brown too quickly, cover them with foil or a pie shield halfway through baking.
That flaky crust shatters beautifully against the soft, jammy filling where tart cranberries cut through the sweet apples. Try serving it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy a slice cold for breakfast the next day—it’s that good.
Lemon Meringue Blueberry Pie
Here’s the ultimate holiday showstopper that’s easier than it looks. This pie combines a buttery crust, a vibrant blueberry-lemon filling, and a cloud-like toasted meringue topping. You’ll wow every guest with minimal effort.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
- Pie crust – 1 (9-inch), store-bought or homemade
- Fresh blueberries – 3 cups
- Granulated sugar – ¾ cup
- Cornstarch – 3 tbsp
- Lemon juice – ¼ cup
- Lemon zest – 1 tbsp
- Egg whites – 4 large
- Cream of tartar – ¼ tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
- Prick the bottom and sides of the crust all over with a fork.
- Bake the crust for 15 minutes, or until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
- Remove the crust from the oven and let it cool completely on a wire rack.
- Reduce the oven temperature to 350°F (175°C).
- In a medium saucepan, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest.
- Cook the mixture over medium heat, stirring constantly, for 8–10 minutes until it thickens and bubbles.
- Pour the blueberry filling into the cooled pie crust and spread it evenly.
- Bake the filled pie for 25 minutes, or until the filling is set and slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature, about 1 hour.
- In a clean, dry bowl, combine the egg whites, cream of tartar, and salt.
- Beat the egg white mixture with an electric mixer on high speed until stiff, glossy peaks form, about 5–7 minutes. Tip: Ensure no yolk contaminates the whites for maximum volume.
- Spread the meringue over the cooled pie, sealing it to the edges of the crust.
- Use a kitchen torch to toast the meringue until golden brown spots appear. Tip: Alternatively, broil in the oven for 1–2 minutes, watching closely to avoid burning.
- Let the pie set for 15 minutes before slicing.
Zesty lemon cuts through the sweet blueberries, while the meringue adds a light, marshmallowy contrast. Serve slices slightly warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra-indulgent treat. The crisp crust holds up beautifully against the gooey filling, making every bite a perfect balance of tart and sweet.
Mixed Berry Almond Crumble Pie
Unwrap holiday stress with this vibrant, no-fuss dessert that’s ready to bake in minutes. Use frozen berries straight from the freezer—no thawing needed—for a juicy, bubbling filling every time. Top it with a buttery almond crumble that crisps to golden perfection.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Frozen mixed berries – 4 cups
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Lemon juice – 1 tbsp
– All-purpose flour – 1 cup
– Old-fashioned rolled oats – ½ cup
– Sliced almonds – ½ cup
– Light brown sugar – ½ cup
– Unsalted butter – ½ cup (1 stick), cold and cubed
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the frozen mixed berries, granulated sugar, cornstarch, and lemon juice. Toss until the berries are evenly coated.
3. Pour the berry mixture into a 9-inch pie dish, spreading it into an even layer.
4. In a separate bowl, whisk together the all-purpose flour, rolled oats, sliced almonds, light brown sugar, and salt.
5. Add the cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until pea-sized crumbs form. Tip: Keep the butter cold for a flakier crumble topping.
6. Sprinkle the crumble mixture evenly over the berry filling, covering it completely.
7. Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 40–45 minutes. Tip: Bake until the filling is bubbling vigorously around the edges and the topping is golden brown.
8. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. Tip: Allowing it to cool slightly helps the filling set for cleaner slices.
9. Just serve it warm with a scoop of vanilla ice cream for a cozy contrast, or enjoy it at room temperature to highlight the tart berries and nutty crunch. The filling stays lusciously jammy beneath that crisp, oat-and-almond topping—perfect for a holiday table or a simple weeknight treat.
Cherry and Peach Lattice Pie
Whip up this stunning cherry and peach lattice pie that’s bursting with summer flavor and guaranteed to impress. We’re keeping it simple with a buttery, flaky crust and a sweet-tart filling that bakes to perfection. Get ready to slice into the ultimate dessert centerpiece.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Salt – ½ tsp
– Ice water – ¼ cup
– Fresh cherries – 2 cups
– Fresh peaches – 2 cups
– Cornstarch – 2 tbsp
– Lemon juice – 1 tbsp
– Egg – 1
Instructions
1. Combine 2 ½ cups flour, ½ tsp salt, and ¾ cup sugar in a large bowl.
2. Cut 1 cup cold, cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add ¼ cup ice water, mixing with a fork until the dough just comes together.
4. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for 30 minutes.
5. Pit 2 cups cherries and slice 2 cups peaches into ½-inch pieces.
6. Toss the fruit with 2 tbsp cornstarch and 1 tbsp lemon juice in a bowl.
7. Roll out one dough disc on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish.
8. Pour the fruit mixture into the pie crust, spreading it evenly.
9. Roll out the second dough disc to a 12-inch circle and cut it into 1-inch strips with a sharp knife.
10. Weave the strips over the filling in a lattice pattern, trimming any excess dough.
11. Crimp the edges of the pie crust with your fingers or a fork to seal.
12. Whisk 1 egg with 1 tbsp water and brush it over the lattice top for a golden finish.
13. Preheat the oven to 375°F and place a baking sheet on the lower rack to catch drips.
14. Bake the pie on the center rack for 45 minutes, or until the crust is golden brown and the filling is bubbling.
15. Cool the pie on a wire rack for at least 2 hours before slicing to set the filling.
A buttery, flaky crust gives way to a juicy, sweet-tart filling with vibrant cherry and peach flavors. Serve it warm with a scoop of vanilla ice cream for a classic combo, or drizzle with honey for an extra touch of sweetness. This pie is perfect for summer gatherings or as a show-stopping dessert any time of year.
Fresh Strawberry Rhubarb Pie
Forget everything you know about boring pies—this Fresh Strawberry Rhubarb Pie is your new summer obsession. It’s tart, sweet, and ridiculously easy to make. Get ready to impress everyone at your next barbecue.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2½ cups
– Unsalted butter – 1 cup (2 sticks)
– Ice water – ¼ cup
– Granulated sugar – 1 cup
– Cornstarch – 3 tbsp
– Fresh strawberries – 3 cups, hulled and sliced
– Fresh rhubarb – 2 cups, chopped
– Egg – 1
– Turbinado sugar – 2 tbsp
Instructions
1. Combine 2½ cups flour and ½ cup cold butter cubes in a food processor; pulse until mixture resembles coarse crumbs.
2. Gradually add ¼ cup ice water while pulsing until dough just comes together.
3. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
4. In a large bowl, mix 1 cup sugar and 3 tbsp cornstarch until fully combined.
5. Toss 3 cups sliced strawberries and 2 cups chopped rhubarb with the sugar mixture until evenly coated.
6. Roll out one dough disc on a floured surface to a 12-inch circle; transfer to a 9-inch pie dish.
7. Pour the fruit filling into the crust, spreading it evenly.
8. Roll out the second dough disc and cut into 1-inch strips for a lattice top.
9. Weave the strips over the filling, trimming any excess dough.
10. Crimp the edges with a fork to seal the crust.
11. Whisk 1 egg with 1 tbsp water; brush over the lattice crust.
12. Sprinkle 2 tbsp turbinado sugar over the egg wash.
13. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 25 more minutes until golden brown.
14. Cool completely on a wire rack for at least 2 hours before slicing.
Crave that perfect balance of sweet strawberries and tangy rhubarb? This pie delivers with a flaky, buttery crust that shatters with each bite. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast, or enjoy it chilled for a refreshing summer treat.
Kiwi and Lime Cream Pie
Viral for a reason—this Kiwi and Lime Cream Pie is the ultimate no-bake summer dessert. Vibrant, tangy, and creamy, it’s a showstopper that comes together in minutes. Forget complicated recipes; this one’s all about bold flavor and effortless style.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – 6 tbsp, melted
– Granulated sugar – ¼ cup
– Cream cheese – 8 oz, softened
– Sweetened condensed milk – 14 oz
– Lime juice – ½ cup
– Lime zest – 1 tbsp
– Kiwis – 4, peeled and sliced
– Heavy cream – 1 cup
Instructions
1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
2. Press the mixture firmly into a 9-inch pie dish to form an even crust.
3. Chill the crust in the refrigerator for 10 minutes to set.
4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
5. Pour in sweetened condensed milk and beat on low speed until fully combined.
6. Add lime juice and lime zest, mixing on low until the filling thickens slightly.
7. In a separate bowl, whip heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
8. Gently fold the whipped cream into the lime mixture until no white streaks remain.
9. Pour the filling into the chilled crust and spread it evenly with a spatula.
10. Arrange sliced kiwis in a circular pattern on top of the filling, covering the surface.
11. Refrigerate the pie for at least 4 hours, or until fully set and firm to the touch.
12. Slice and serve chilled directly from the refrigerator.
Silky smooth with a zesty kick, this pie balances sweet and tart perfectly. Serve it with a sprinkle of extra lime zest or a dollop of whipped cream for an Instagram-worthy finish. The creamy texture melts in your mouth, making it a refreshing treat for any gathering.
Mango and Passion Fruit Tart
Unwrap your taste buds for a tropical escape. This tart blends sweet mango with tangy passion fruit in a buttery crust—no baking skills required. Grab your blender and let’s go viral.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– Graham crackers – 1½ cups (crushed)
– Unsalted butter – 6 tbsp (melted)
– Granulated sugar – ¼ cup
– Mango – 2 cups (peeled and diced)
– Passion fruit pulp – ½ cup
– Heavy cream – 1 cup
– Gelatin powder – 1 tbsp
– Water – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Crush the graham crackers into fine crumbs using a food processor or rolling pin.
3. Mix the graham cracker crumbs with the melted butter and granulated sugar in a medium bowl until fully combined.
4. Press the mixture firmly into a 9-inch tart pan, covering the bottom and sides evenly.
5. Bake the crust for 10 minutes at 350°F until lightly golden, then let it cool completely on a wire rack.
6. Bloom the gelatin by sprinkling it over the water in a small bowl and letting it sit for 5 minutes until thickened.
7. Blend the diced mango and passion fruit pulp in a blender on high speed for 1 minute until smooth.
8. Heat the bloomed gelatin in the microwave for 15 seconds until fully dissolved, stirring halfway through.
9. Pour the dissolved gelatin into the mango-passion fruit puree and blend for 30 seconds to incorporate.
10. Whip the heavy cream in a large bowl with an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form.
11. Gently fold the mango-passion fruit mixture into the whipped cream until no white streaks remain.
12. Pour the filling into the cooled crust and smooth the top with a spatula.
13. Refrigerate the tart for at least 4 hours, or until the filling is completely set and firm to the touch.
14. Slice and serve chilled, optionally garnishing with extra mango slices or mint leaves.
Chill out with this tart’s creamy, no-bake filling that melts on your tongue, balanced by the crisp graham cracker base. The mango brings a lush sweetness, while the passion fruit adds a zesty kick—perfect for summer parties or a bright dessert twist. Try it frozen for a refreshing sorbet-like treat, or layer it in glasses for an elegant parfait.
Pear and Ginger Streusel Pie
Crank up your holiday baking with this spicy-sweet masterpiece. Imagine tender pears, fiery ginger, and buttery streusel in one flaky crust—it’s the cozy dessert your winter table craves.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– Pie crust (store-bought or homemade) – 1
– Pears – 4 large, peeled and sliced
– Fresh ginger – 2 tbsp, grated
– Brown sugar – ¾ cup
– Flour – 1 cup
– Butter – ½ cup, cold and cubed
– Cinnamon – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, toss the sliced pears with the grated ginger, ¼ cup of brown sugar, and cinnamon until evenly coated.
4. Pour the pear mixture into the pie crust, spreading it into an even layer.
5. In a separate bowl, combine the flour, remaining ½ cup of brown sugar, and salt.
6. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until coarse crumbs form—this creates the streusel topping.
7. Sprinkle the streusel evenly over the pears, covering them completely.
8. Bake the pie on the middle oven rack for 50–55 minutes, or until the streusel is golden brown and the filling is bubbling at the edges.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
10. Serve slices warm or at room temperature.
Dig into a slice where the juicy pears melt into a warm ginger kick, all hugged by that crumbly, buttery streusel. Try it à la mode with vanilla ice cream for a cool contrast, or enjoy it solo as the ultimate winter comfort treat.
Banana Coconut Cream Pie
Tired of basic desserts? This banana coconut cream pie transforms pantry staples into a tropical showstopper. Think creamy coconut filling, fresh banana slices, and a buttery graham cracker crust—it’s the ultimate holiday treat that looks fancy but comes together fast.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Graham cracker crumbs – 1½ cups
– Unsalted butter – ½ cup, melted
– Granulated sugar – ¼ cup
– Cornstarch – ¼ cup
– Whole milk – 2 cups
– Coconut milk – 1 cup
– Egg yolks – 4
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Bananas – 3, sliced
– Heavy cream – 1 cup
– Powdered sugar – 2 tbsp
– Sweetened shredded coconut – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. In a saucepan, whisk together cornstarch, whole milk, coconut milk, egg yolks, and salt until smooth.
6. Cook the mixture over medium heat, stirring constantly with a whisk, for 8–10 minutes until it thickens and bubbles.
7. Remove the saucepan from heat and stir in vanilla extract.
8. Let the filling cool for 5 minutes, stirring occasionally to prevent a skin from forming.
9. Arrange banana slices in a single layer over the cooled crust.
10. Pour the warm filling over the bananas, spreading it evenly with a spatula.
11. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin.
12. Refrigerate the pie for at least 4 hours, or until fully set.
13. In a large bowl, beat heavy cream and powdered sugar with an electric mixer on high speed for 2–3 minutes until stiff peaks form.
14. Spread the whipped cream over the chilled pie.
15. Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden brown.
16. Sprinkle the toasted coconut over the whipped cream before serving.
Fluffy whipped cream and crunchy toasted coconut top a silky, coconut-infused custard that’s studded with sweet banana slices. The graham cracker crust adds a buttery contrast, making each bite a perfect mix of creamy and crisp. Serve it chilled with extra banana slices or a drizzle of caramel for a decadent twist.
Blackberry and Fig Galette
Let’s ditch the fussy pie crust and make this rustic Blackberry and Fig Galette instead. It’s all about bold fruit flavor and a buttery, flaky crust that’s impossible to mess up.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup
– Ice water – 3 tbsp
– Salt – ¼ tsp
– Blackberries – 1 ½ cups
– Fresh figs – 6
– Granulated sugar – ¼ cup
– Cornstarch – 1 tbsp
– Egg – 1
Instructions
1. Combine 1 ¼ cups all-purpose flour and ¼ tsp salt in a large bowl.
2. Cut ½ cup cold, cubed unsalted butter into the flour using a pastry cutter or your fingers until pea-sized crumbs form.
3. Drizzle in 3 tbsp ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Tip: Work quickly to keep the butter cold for a flaky crust.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Halve 6 fresh figs and combine them with 1 ½ cups blackberries in a bowl.
7. Toss the fruit with ¼ cup granulated sugar and 1 tbsp cornstarch until evenly coated. Tip: The cornstarch prevents a soggy bottom by thickening the juices.
8. Roll the chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick.
9. Transfer the dough to the prepared baking sheet.
10. Arrange the fruit mixture in the center, leaving a 2-inch border all around.
11. Fold the edges of the dough over the fruit, pleating as you go.
12. Whisk 1 egg with 1 tbsp water and brush it over the dough edges. Tip: This egg wash gives the crust a golden, glossy finish.
13. Bake at 375°F for 35–40 minutes, until the crust is golden brown and the fruit is bubbling.
14. Let the galette cool on the baking sheet for 15 minutes before slicing.
Serve warm with a scoop of vanilla ice cream for a cozy dessert. The crust stays shatteringly crisp, while the blackberries and figs soften into a jammy, sweet-tart filling that’s pure comfort.
Pineapple Upside-Down Tart
Hear me out: this tart is the holiday showstopper you didn’t know you needed. It’s a buttery, caramelized pineapple dream that’s surprisingly simple to throw together. Your kitchen will smell like a tropical bakery in under an hour.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup (1 stick), cold, plus 3 tbsp for topping
– Granulated sugar – ¼ cup, plus ⅓ cup for topping
– Pineapple rings – 1 (20 oz) can, drained
– Maraschino cherries – 6
– Ice water – 3–4 tbsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Make the crust: In a food processor, pulse 1 ¼ cups flour, ¼ cup sugar, and ¼ tsp salt until combined.
3. Add ½ cup cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Tip: Use ice-cold butter and water for a flaky crust—it prevents the butter from melting too soon.
5. Drizzle in 3 tbsp ice water and pulse just until the dough starts to clump together; add 1 more tbsp if needed.
6. Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides.
7. Prepare the topping: In a small saucepan, melt 3 tbsp butter over medium heat.
8. Stir in ⅓ cup sugar and cook for 3–4 minutes, until it turns a light amber color and bubbles.
9. Tip: Watch the sugar closely to avoid burning—it should smell caramel-like, not bitter.
10. Pour the caramel into the tart crust and spread it evenly with a spatula.
11. Arrange the drained pineapple rings in a single layer over the caramel, placing a cherry in the center of each ring.
12. Bake the tart on the middle oven rack for 30–35 minutes, until the crust is golden brown and the caramel is bubbling.
13. Tip: Let the tart cool in the pan for 10 minutes before inverting to prevent the topping from sticking.
14. Carefully invert the tart onto a serving plate while still warm.
15. Serve immediately or let it cool completely.
Melt-in-your-mouth caramel soaks into the buttery crust, while the pineapple stays juicy and bright. Slice it warm with a scoop of vanilla ice cream, or enjoy it room temperature for a crisp, sweet bite that’s perfect for sharing.
Nectarine and Raspberry Slab Pie
Hear that? It’s your oven calling for this juicy, jammy slab pie. Grab nectarines and raspberries for a sweet-tart filling that bakes into a golden, flaky crust—perfect for feeding a crowd without the fuss.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Salt – 1 tsp
– Unsalted butter – 1 cup (2 sticks), cold and cubed
– Ice water – 6–8 tbsp
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Nectarines – 4, pitted and sliced
– Raspberries – 2 cups
– Egg – 1, beaten
– Turbinado sugar – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour and salt until combined.
3. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Gradually drizzle in 6 tablespoons of ice water, mixing with a fork until the dough just comes together. Add more water, 1 tablespoon at a time, if needed—the dough should hold together when pressed but not be sticky.
5. Divide the dough into two portions, one slightly larger than the other. Wrap each in plastic wrap and chill in the refrigerator for 15 minutes.
6. While the dough chills, in another bowl, toss the sliced nectarines and raspberries with the granulated sugar and cornstarch until evenly coated.
7. On a lightly floured surface, roll out the larger dough portion into a rectangle about 12×17 inches. Carefully transfer it to the prepared baking sheet, letting the edges hang over slightly.
8. Spread the fruit mixture evenly over the dough, leaving a 1-inch border around the edges.
9. Roll out the smaller dough portion into a 10×15-inch rectangle. Place it over the fruit, then crimp the edges with a fork to seal.
10. Brush the top of the pie with the beaten egg, then sprinkle evenly with the turbinado sugar.
11. Cut 4–5 small slits in the top crust to allow steam to escape during baking.
12. Bake at 375°F for 40–45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
13. Let the pie cool on the baking sheet for at least 30 minutes before slicing to set the filling.
You’ll love the contrast of the crisp, sugary crust with the soft, jammy fruit inside. Serve it warm with a scoop of vanilla ice cream, or slice it into squares for a portable picnic treat—either way, it’s a showstopper that disappears fast.
Conclusion
Explore a world of sweet possibilities with these 22 delicious fruit pie recipes! From classic apple to tropical mango, there’s a perfect pie waiting for your kitchen. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards to save all these tasty ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
