Plum Crumble Pie
Fresh Peach Pie
Apricot Galette
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.
Betty
Rustic Cherry Puff Pastry Tart
White Peach Crostata
Rhubarb Brown Sugar Pie
Summer Fruit Pie FAQs
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.
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.
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.
