Is there anything better than a pie? It’s probably the most versatile food group, and there’s nothing we don’t want surrounded in pie crust. If you’ve got tons of summer fruit, like
peaches or blueberries, a pie is the perfect way to enjoy them. And if you prefer to go the savory route, try a crawfish pie. Whether it’s a huge hunk of sweet fruit-filled pie, or a slice of savory, flaky tomato pie, here are our very favorite pie recipes.
Basque Cherry Pie (Cherry Gâteau Basque)
This nearly forgotten recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn’t require any cooking—no custard here—while some slices of banana and toasted almond add texture and flavor. A fast, easy-to-make pie from a bygone era that deserves a comeback.
Get the recipe for Classic French Banana Cream Pie »
If working with extremely ripe and juicy fruit, you might need a bit more cornstarch to adequately thicken the filling of this pie—add up to 2 additional tablespoons. The same recipe and technique can be used with just about any summer fruit. Try a combination of berries, peaches, apricots, or black cherries; you can also add flavorings, such as a teaspoon of almond extract, or liqueur.
Get the recipe for Blackberry-Plum Lattice Pie »
Summer Peach Pie
Inspired by his neighbor Olivia Pattison’s recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch.
Phoebe Lawless of
Scratch Bakery in Durham, North Carolina makes cream pies all summer long that incorporate different fruits as they become available. This recipe works just as well with strawberries, peaches, cherries, or whatever is in peak season. It’s also a great way to use fruit that is just beyond its usability, whether bruised or overly ripe.
Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, sunny pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling.
Get the recipe for Shaker Lemon Pie »
This unusual Santa Claus melon tart makes for the perfect summer dessert. A bright melon curd fills an almond crust, topped with fresh slices of the fruit.
Get the recipe for Santa Claus Melon Tart »
As soon as the first tomato blossom turns into a tiny green orb, people start calling Kinston restaurant Chef & the Farmer to find out if tomato pie is on the menu. If you have access to two different colors of tomatoes, combine them here—one for the roasted portion and another for the fresh. It’s a nice visual touch.
Get the recipe for Roasted and Fresh Tomato Pie »
Chocolate Chess Pie with Cornbread Crumble
To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.
Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie.
Get the recipe for Boysenberry Pie »
Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, navel oranges or tangerines make excellent substitutions.
Get the recipe for Temple-Orange Tart »
The blackberry filling for this pie is flavored with lemon and nutmeg.
Get the recipe for Blackberry Pie »