Summer Fruit Pie
A vibrant and refreshing summer fruit pie combining tropical pineapple, sweet peaches, crisp apples, juicy blueberries, and maraschino cherries. This delightful dessert offers a perfect balance of sweetness and tartness, ideal for warm weather gatherings or casual family dinners, showcasing fresh, fruity flavors in a flaky crust.
Ingredients
Instructions
- Cook all fruit except blueberries on the stove with sugar and pineapple juice until a light boil.
- Remove from heat and add cornstarch, butter, and blueberries.
- Pour the mixture into a prepared crust.
- Bake at 425°F for 20 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, consider adding an extra tablespoon of cornstarch. If fresh peaches are out of season, canned peaches can be used; just drain them well. For a twist, try adding a teaspoon of vanilla extract or almond extract for added depth of flavor. This pie pairs beautifully with Upside-Down Berry Cake for dessert lovers.
Serving Suggestions
Serve the Summer Fruit Pie warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream for a delightful treat. It makes a great dessert for summer gatherings and pairs well with a light salad or grilled meats for a complete meal. Consider serving alongside Mama'S Hot Potato Salad for a balanced spread.
Storage & Reheating
Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This preserves the pie's flaky crust and delicious filling.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Fruit Pie contains roughly 515 calories, with 1g protein, 60g carbohydrates, and 30g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain excess moisture before using to prevent a soggy pie. Adjust the sugar if your frozen fruit is sweetened. Keep in mind that cooking time may vary slightly.
What type of crust works best for this pie?
A classic flaky pie crust works wonderfully, but you can also use a graham cracker crust for a different texture. If you're short on time, store-bought crusts are a convenient option that still yield delicious results.
How can I make this pie more tart?
To add more tartness, incorporate some lemon juice or zest into the filling. You could also substitute a portion of the sweeter fruits with tart varieties, such as tart cherries or sour apples, to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).