Summer fruit pie recipes

Fruit pies are the perfect backyard BBQ dessert, especially when they are plump with ripe summer fruits. Serve up one of these quick-to-fix fruit pies at your next summer cookout.

Summer fruit pie desserts

Simple Strawberry Kiwi Pie

Makes 8 servings

Ingredients:

1 (9-inch) refrigerated or frozen pie crust, softened or thawed according to package directions

1 (8-ounce) package cream cheese, softened

1/3 cup granulated sugar

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh strawberries, halved

4 kiwi, peeled and sliced

Directions:

1. Preheat oven to 400 degrees F. Unroll pie crust and place it in a pie plate. Poke holes in the bottom of it with a fork. Bake for about 12 to 15 minutes or until light
golden. Let cool completely before using.

2. Meanwhile, beat cream cheese with sugar. Gently mix in raspberries and blueberries. Spoon mixture into pie crust and top with strawberries and kiwis. Serve immediately or refrigerate.

Fresh Summer Peach Pie

Makes 8 servings

Ingredients:

1 cup plus 2 tablespoons granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

2 (9-inch) refrigerated or frozen pie crusts, softened or thawed according to package directions

5 cups fresh peaches, pitted, peeled and sliced

2 tablespoons unsalted butter, cubed

Directions:

1. Preheat oven to 425 degrees F.

2. Stir together 1 cup sugar with flour and cinnamon then gently mix in peaches.

3. Unroll 1 pie crust and place in a 9-inch pie plate and spoon peach mixture into it. Top peaches with butter cubes and place the second pie pastry on top of the peaches,
sealing the edges. Poke a few holes in the top crust with a fork.

4. Sprinkle with sugar and bake pie for 40 to 45 minutes. Cover the edges of the pie with foil if they start to brown. Let cool and serve with fresh whipped cream.

Sweet Fig Pie

Makes 8 servings

Ingredients:

2 (9-inch) refrigerated or frozen pie crusts, softened or thawed according to package directions

5 cups figs, peeled and sliced in half

6 ounces blue cheese crumbles

6 tablespoons granulated sugar

1 tablespoon cornstarch

Juice of 1 lemon

6 teaspoons unsalted butter, cubed

Directions:

1. Preheat oven to 425 degrees F. Unroll 1 pie crust and place in a 9-inch pie plate.

2. Combine figs with blue cheese, sugar and cornstarch. Spoon mixture into pie crust and top with lemon juice and butter cubes.

3. Cover figs with the second pie crust and seal the edges. Prick a few holes in the top crust with a fork. Bake for 30 to 40 minutes or until golden. Let cool before serving.

More summer fruit pie recipes

• Perfect Pie Crust
• Strawberry Rhubarb Cream Pie
• Cherry Apple Pie