A baked plum crumble pie with a serving cut from it and a knife on the table beside it.
Staci Valentine
1 of 6

Plum Crumble Pie

This plum crumble pie is made a traditional pastry crust, a bubbling fruit filling, and an easy crumble topping. An easy summer dessert.
A baked fresh peach pie with three slices missing.
Jennifer Martiné
2 of 6

Fresh Peach Pie

Peach season is fleeting, but this fresh peach pie is so delicious that you should slip it into your summer any way you can. Fresh peaches, a hint of cinnamon, and a tender vinegar pie crust takes advatage of those gorgeous stone-fruits.
A cooked apricot galette on a piece of parchment paper with a metal spatula beside it.
Leela Cyd
3 of 6

Apricot Galette

With an apricot galette, you have the best of summer—a ripe, sweet fruit that speaks for itself, needing very little added sugar and a light, buttery crust that's fuss-free.

This recipe was as easy as it was delicious. I added sweet cherries on top of the apricots and think it made the galette not only look very pretty but added to its deliciousness.

A square of rustic cherry puff pastry tart, topped with a dollop of whipped cream.
Petrina Tinslay
4 of 6

Rustic Cherry Puff Pastry Tart

This rustic cherry tart smothers a puff pastry crust with frangipane, cherries, and almonds. It's a stunning summer dessert with its purplish summer stone fruit.
A white peach crostata--slices of white peaches in a circle of dough folded over on the edges sitting a sheet of parchment.
Sheri Giblin
5 of 6

White Peach Crostata

This white peach crostata is made from ripe white peaches, sugar, and lemon–all of which is wrapped in a buttery pie crust. It’s a simple, rustic, and easy summer dessert that makes good use of stone fruit. Try plums and nectarines, too.
A rhubarb brown sugar pie cut into 7 wedges with one slice missing.
Kristin Teig
6 of 6

Rhubarb Brown Sugar Pie

This rhubarb brown sugar pie marries a sweet-tart rhubarb and brown sugar filling with a tender, flaky butter crust. The result is pie perfection.

Summer Fruit Pie FAQs

What’s the difference between a fruit pie, tart, crisp, crumble, and cobbler?

Regardless of what you choose to bake, they all involve the magical combination of crust or dough and a fruit filling. Pies and tarts generally have a bottom (and sometimes top) crust made from flour and fat, while crisps and crumbles have a topping made from some combination of flour, oats, spices, and fat, but usually don’t have a bottom crust. Cobblers use a fruit filling that’s topped with biscuit dough.

Although not as common, other similar desserts include slumps, grunts, blueberry buckles, and peach berry sonkers. Slumps, grunts, and sonkers are similar to cobblers in that they are made with a biscuit-like topping over a fruit filling, while buckles are more cake-like.

Is there a basic fruit-filling recipe I can follow for any summer fruit pie?

While each recipe is slightly different, all pie fillings follow a similar formula. For making a pie filling with whatever summer fruit you’ve got on hand, check out this recipe for stovetop fruit pie filling.

How should fruit pies be stored?

Fruit pies, tarts, and crisps will keep well at room temperature, loosely covered for up to 2 days. For longer storage, cover and place in the refrigerator, for up to 2 days more.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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