30+ Delicious Easter Fruit Pie Recipes to Celebrate the Season

Easter is a time of joy, celebration, and delicious feasting with family and friends. As the season blooms with vibrant colors and fresh flavors, what better way to honor the occasion than with fruit pies bursting with spring’s bounty?

Whether you crave the tartness of berries, the tropical allure of pineapple, or the sweetness of peaches, fruit pies offer a delightful way to cap off your Easter meal.

This blog brings you 30+ Easter fruit pie recipes that are sure to dazzle your loved ones. From classic favorites to creative combinations, these pies are designed to blend tradition with innovation.

Whether you’re an experienced baker or new to pie-making, these recipes will help you whip up desserts that are as beautiful as they are delicious.

So, let’s dive into a world of fruity, flaky goodness and discover the perfect Easter pie for your holiday celebration!

30+ Delicious Easter Fruit Pie Recipes to Celebrate the Season

Easter is a season of renewal and joy, and these 30+ Easter fruit pie recipes capture the essence of spring in every bite.

Whether you choose a classic apple pie, a tropical mango creation, or a berry-filled delight, each pie brings its own charm and flavor to your holiday table.

Fruit pies aren’t just desserts; they’re a symbol of warmth, family, and celebration. They bring people together and leave lasting memories.

So, as you plan your Easter feast, let these recipes inspire you to create something truly special.

Share these pies with loved ones, and let the flavors of the season make your Easter as sweet as can be.

Classic Easter Cherry Pie

A traditional cherry pie with a flaky, golden crust and a sweet-tart filling, this recipe is perfect for Easter celebrations. Fresh or frozen cherries come together with sugar and a hint of almond extract to create a filling that’s bursting with flavor. Whether served as a dessert after dinner or as a sweet treat to enjoy with your Easter brunch, this cherry pie never disappoints.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 4 cups fresh or frozen cherries (pitted)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Split dough into two discs, wrap in plastic, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, toss the cherries with sugar, cornstarch, almond extract, and lemon juice. Let the mixture sit for 10 minutes to allow the juices to release.
3. Assemble the pie:
   Preheat oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Pour the cherry filling into the crust. Roll out the second disc of dough, and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape. Dot the filling with butter.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool before serving.

This classic cherry pie is a must-have for Easter. The combination of the sweet cherries with the buttery, flaky crust makes every bite an absolute delight. Whether you’re hosting a large gathering or enjoying a quiet Easter dinner at home, this pie is a perfect addition to your holiday spread. It can also be made ahead of time and served at room temperature or slightly chilled.

Easter Strawberry Rhubarb Pie

This vibrant and flavorful pie combines the natural sweetness of strawberries with the tartness of rhubarb, creating a beautiful balance of flavors that are perfect for the spring season. The bright pink filling nestled inside a buttery pie crust is a showstopper at any Easter gathering. The addition of cinnamon and nutmeg in the filling gives this pie a warm, comforting taste.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 3 cups strawberries, hulled and halved
• 2 cups rhubarb, sliced into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   Combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the fruit is well-coated, and let it sit for 10 minutes to draw out the juices.
3. Assemble the pie:
   Preheat oven to 375°F (190°C). Roll out one disc of dough on a floured surface and line a 9-inch pie pan with it. Pour the strawberry-rhubarb filling into the pie crust. Roll out the second disc of dough and drape it over the filling. Trim the excess dough, crimp the edges, and cut a few slits in the top crust to allow steam to escape. Dot the top with butter.
4. Bake the pie:
   Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Allow the pie to cool before serving.

This strawberry rhubarb pie is a perfect celebration of the season, with its vibrant colors and irresistible flavor combination. The tangy rhubarb complements the sweetness of the strawberries, making every bite delightful. It’s a great choice for Easter as it offers a unique yet familiar flavor profile. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Easter Peach and Blueberry Pie

A sweet and tart combination of juicy peaches and ripe blueberries, this pie brings together two of summer’s best fruits in one irresistible dessert. The fruit filling is complemented by a tender, flaky crust that melts in your mouth. This pie is an ideal addition to your Easter table, offering a fresh taste of spring that everyone will enjoy.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 4 cups peaches, peeled and sliced
• 2 cups blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, mix flour, sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine peaches, blueberries, sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir gently to combine and let the mixture sit for 10 minutes to draw out the juices.
3. Assemble the pie:
   Preheat oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a 9-inch pie pan. Pour the fruit filling into the crust. Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges, and cut a few slits in the top to allow steam to escape. Dot the top with butter.
4. Bake the pie:
   Bake for 40-45 minutes or until the crust is golden and the filling is bubbling. Let the pie cool completely before serving.

This peach and blueberry pie is a delightful fusion of two beloved fruits, creating a sweet and tangy flavor that’s perfect for Easter. The juicy peaches and burst of blueberries paired with the buttery crust make it a dessert everyone will love. It’s a fantastic way to celebrate the season and bring a taste of summer to your Easter table. For a special touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Easter Mixed Berry Pie

A colorful and flavorful medley of fresh mixed berries takes center stage in this delicious pie. Combining sweet strawberries, tart raspberries, and juicy blackberries, this pie is a celebration of spring’s bounty. With a crisp, buttery crust and a filling that’s both vibrant and naturally sweet, this mixed berry pie is a delightful addition to any Easter celebration.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 2 cups strawberries, hulled and halved
• 1 cup raspberries
• 1 cup blackberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture forms coarse crumbs. Gradually add ice water and pulse until dough forms. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine all berries, sugar, cornstarch, lemon zest, and lemon juice. Stir gently to combine, and let the mixture sit for 10-15 minutes to allow the juices to release.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface and line a 9-inch pie pan with it. Pour the berry mixture into the crust. Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape. Dot the top with butter.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool before serving.

This mixed berry pie is a perfect spring dessert for Easter, offering a delicious burst of fruity flavors in every bite. The combination of strawberries, raspberries, and blackberries makes the pie vibrant and refreshing. Its sweet yet tart filling is perfectly balanced by the flaky, buttery crust, making it a delightful treat. Serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream for the ultimate dessert experience.

Easter Apple Cinnamon Pie

This apple cinnamon pie brings the warmth of cinnamon and the sweetness of apples together in a comforting, fragrant dessert. With a perfectly spiced filling and a flaky, homemade crust, this pie is an Easter classic that combines the best of tradition with the flavors of the season. Ideal for those who prefer a more autumn-inspired dessert for Easter, this pie is sure to satisfy.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 6 medium apples, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide the dough into two discs, wrap them in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss to combine, ensuring the apples are evenly coated.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and fit it into a 9-inch pie pan. Pour the apple filling into the crust, and dot the top with butter. Roll out the second disc of dough and cover the pie, trimming excess dough and crimping the edges. Cut slits in the top crust for ventilation.
4. Bake the pie:
   Bake for 45-50 minutes or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This apple cinnamon pie is a heartwarming dessert that brings a classic touch to your Easter table. The cinnamon-spiced apples and buttery, flaky crust make it a comforting treat that everyone will love. The pie’s warm, inviting aroma will fill your home, creating the perfect atmosphere for a family celebration. Serve it with a scoop of vanilla ice cream for a rich and satisfying dessert.

Easter Pear and Ginger Pie

This pear and ginger pie is a delightful twist on traditional fruit pies, featuring the delicate flavor of ripe pears combined with a hint of spicy ginger. The refreshing and aromatic filling is encased in a buttery, flaky crust that perfectly complements the sweet and slightly spicy notes. It’s a unique and elegant choice for Easter dessert that’s sure to surprise and impress your guests.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 6 ripe pears, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, toss the pear slices with granulated sugar, brown sugar, grated ginger, cinnamon, lemon juice, and cornstarch. Let the mixture sit for 10-15 minutes to draw out the juices.
3. Assemble the pie:
   Preheat oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a 9-inch pie pan. Pour the pear filling into the crust and dot the top with butter. Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges, and cut slits in the top to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool before serving.

The pear and ginger pie is a sophisticated choice for your Easter dessert table. The sweet pears paired with the aromatic ginger create a unique and flavorful combination that’s perfect for spring. The buttery, flaky crust balances the sweetness of the filling, making every bite delightful. This pie is a great way to add a special touch to your Easter celebration, and it’s sure to become a new favorite. Serve it with a scoop of vanilla ice cream or whipped cream for the perfect finishing touch.

Easter Peach and Almond Pie

This peach and almond pie is a delicious blend of sweet, juicy peaches and the nutty richness of almonds. The combination of fresh or canned peaches with a hint of almond extract creates a beautiful and aromatic filling, while the buttery, flaky crust ties everything together. Perfect for Easter, this pie is a refreshing and slightly unique dessert that is sure to be a crowd-pleaser.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 5 cups fresh or canned peaches, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• 1 teaspoon almond extract
• 2 tablespoons cornstarch
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, toss the peach slices with sugar, brown sugar, lemon juice, almond extract, and cornstarch. Gently stir in the sliced almonds, then let the filling sit for about 15 minutes to allow the juices to blend and thicken slightly.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan with it. Pour the peach mixture into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim any excess dough, crimp the edges, and make a few slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before slicing.

This peach and almond pie is a wonderful, slightly nutty twist on a traditional fruit pie. The soft, sweet peaches paired with the toasted almond flavor create a delectable combination, while the flaky, buttery crust holds it all together. Its fragrant aroma and vibrant color make it an eye-catching centerpiece for your Easter feast. Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat!

Easter Plum and Coconut Pie

This plum and coconut pie offers a unique combination of sweet plums with the tropical richness of coconut. The tartness of plums complements the creamy coconut filling, making this pie both refreshing and indulgent. With a flaky, buttery crust and a luscious, fruity filling, this pie is an excellent addition to your Easter dessert spread.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 4 cups plums, pitted and sliced
• 1 cup sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water and pulse until the dough comes together. Divide the dough into two discs, wrap them in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine the plum slices, sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Stir to coat the fruit evenly, then fold in the shredded coconut.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan with it. Pour the plum-coconut mixture into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim any excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool before serving.

This plum and coconut pie is an unexpected and delightful choice for your Easter dessert table. The contrast between the tart plums and the sweet coconut creates a deliciously unique flavor profile. The buttery, flaky crust adds the perfect touch of richness. This pie is sure to be a standout at your celebration, and it’s even better when served with a scoop of vanilla ice cream or whipped cream on top!

Easter Cranberry Apple Pie

The tartness of cranberries combined with the sweetness of apples makes for a perfectly balanced filling in this cranberry apple pie. The vibrant red color of the cranberries gives the pie an eye-catching appearance, while the crisp, spiced apples add depth of flavor. With its buttery crust and sweet-tart filling, this pie is a delightful way to add variety to your Easter dessert table.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 6-8 tablespoons ice water

Filling Ingredients:

• 4 large apples, peeled and sliced
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1 tablespoon butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until dough forms. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss to coat the fruit evenly.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and fit it into a 9-inch pie pan. Pour the apple-cranberry mixture into the crust, and dot with butter. Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool before serving.

The cranberry apple pie is a beautifully balanced dessert, bringing together the sweet and tart flavors of apples and cranberries in a warm, spiced filling. The crisp and flaky crust complements the filling perfectly. This pie is sure to become a favorite for Easter, offering a delicious twist on a classic fruit pie. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for a perfect ending to your holiday meal.

Easter Raspberry and Lemon Pie

The fresh, vibrant flavor of raspberries combined with the zesty brightness of lemon creates a refreshing pie that’s perfect for springtime celebrations like Easter. The slightly tart raspberries balance the sweet, tangy lemon filling, and the buttery, flaky crust adds the perfect texture. This pie brings a light and citrusy contrast to the more traditional holiday desserts, making it an excellent choice for your Easter dessert table.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 3 cups fresh raspberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 large eggs
• 1 tablespoon unsalted butter

Instructions:

1. Prepare the crust:
   In a food processor, pulse the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until dough forms. Divide the dough into two discs, wrap them in plastic, and refrigerate for 1 hour.
2. Prepare the filling:
   In a saucepan, combine raspberries, sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let cool slightly. Whisk in the eggs and butter, then return to low heat, cooking for an additional 3-5 minutes, stirring constantly until fully thickened.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan. Pour the raspberry-lemon filling into the crust. Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool completely before serving.

This raspberry and lemon pie is a beautiful spring dessert, offering a bright and tangy flavor combination that’s both refreshing and indulgent. The crisp crust pairs perfectly with the smooth, fruity filling, creating a pie that’s light yet satisfying. This dessert is ideal for Easter celebrations and will surely become a favorite, especially when topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Easter Blackberry and Pear Pie

Blackberries and pears make a wonderfully unique combination, blending the sweet, juicy texture of pears with the deep, tart flavor of blackberries. This pie is an unexpected twist on the traditional fruit pie, perfect for spring gatherings like Easter. The rich filling is complemented by a buttery, flaky crust, and the flavors meld together beautifully as the pie bakes to perfection.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 3 cups fresh blackberries
• 3 medium pears, peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter (for dotting)

Instructions:

1. Prepare the crust:
   Combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, pulsing until the dough forms. Divide the dough into two discs, wrap them in plastic, and chill for 1 hour.
2. Prepare the filling:
   In a large bowl, combine the blackberries, pear slices, granulated sugar, brown sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the fruit and set aside for 10-15 minutes to allow the flavors to meld.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan. Pour the blackberry-pear filling into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim any excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before slicing.

This blackberry and pear pie is a refreshing and flavorful option for your Easter dessert spread. The sweet and tart blackberries combine perfectly with the juicy, fragrant pears to create a unique and delicious filling. The flaky crust balances the rich flavors of the fruit, making this pie a memorable addition to your holiday table. It’s best served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Easter Strawberry-Rhubarb Pie

A classic springtime pie, strawberry-rhubarb pie brings together the perfect balance of sweet strawberries and tangy rhubarb. This pie has a vibrant, slightly tart filling that’s perfect for those who prefer a fruit dessert with a bit of bite. The flaky crust and the soft fruit filling are a timeless combination that’s ideal for Easter gatherings.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 4 cups fresh strawberries, hulled and halved
• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter (for dotting)

Instructions:

1. Prepare the crust:
   In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until dough forms. Divide the dough into two discs, wrap in plastic, and refrigerate for 1 hour.
2. Prepare the filling:
   In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the fruit and set aside for 10 minutes to allow the juices to develop.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and fit it into a 9-inch pie pan. Pour the strawberry-rhubarb filling into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim any excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

Strawberry-rhubarb pie is a beloved classic that brings together the sweet and tart flavors of spring. The combination of fresh strawberries and tangy rhubarb creates a mouthwatering filling that is both refreshing and comforting. The buttery, flaky crust adds the perfect texture to this irresistible dessert. Whether served warm or at room temperature, this pie is a crowd-pleaser that will make your Easter celebration even more special. Top it with whipped cream or ice cream for the ultimate treat!

Easter Blueberry and Peach Pie

The sweetness of ripe peaches combined with the rich, slightly tart flavor of blueberries creates a vibrant and delicious pie that’s perfect for an Easter celebration. The fruit filling is juicy and aromatic, while the buttery, flaky crust holds it all together. This pie is a refreshing choice that captures the essence of spring, with a burst of natural sweetness and vibrant color to brighten your holiday table.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh peaches, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cut into small pieces

Instructions:

1. Prepare the crust:
   In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling:
   In a large bowl, combine the blueberries, sliced peaches, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the fruit, allowing the juices to combine. Let the mixture sit for 10-15 minutes.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan. Pour the blueberry-peach filling into the crust and dot with butter. Roll out the second disc of dough and place it over the filling. Trim any excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool completely before serving.

This blueberry and peach pie is the perfect spring dessert for your Easter feast. The sweet peaches and tangy blueberries complement each other beautifully, creating a deliciously balanced filling that’s sure to delight your guests. The flaky crust adds a perfect contrast to the juicy fruit, making each bite irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Easter Mango and Pineapple Pie

This tropical-inspired pie features the delicious combination of mango and pineapple, bringing a refreshing, sweet, and tangy flavor to your Easter celebration. The natural sweetness of the fruit is enhanced with a hint of lime, while the buttery crust provides the perfect foundation. This pie offers a unique, bright, and exotic twist on traditional fruit pies, making it an excellent choice for those looking for something a bit different.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 1/2 cups fresh pineapple, peeled and chopped
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lime juice
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter

Instructions:

1. Prepare the crust:
   In a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, combine the diced mango, chopped pineapple, sugar, cornstarch, lime juice, and cinnamon. Toss gently to combine, ensuring the fruit is evenly coated with the sugar and cornstarch mixture. Let it sit for 10-15 minutes to allow the flavors to meld together.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and fit it into a 9-inch pie pan. Pour the tropical fruit filling into the crust and dot with butter. Roll out the second disc of dough and cover the filling. Trim any excess dough, crimp the edges, and cut slits in the top to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool completely before serving.

This mango and pineapple pie brings a refreshing, tropical flair to your Easter dessert spread. The sweet, juicy mangoes and tangy pineapples create a flavorful and vibrant filling, while the buttery crust adds the perfect texture. The hint of lime enhances the fruit’s natural flavors, making this pie a delightful and unique option. Serve with whipped cream or a scoop of coconut ice cream for an extra touch of indulgence.

Easter Apple and Apricot Pie

Apple and apricot make a fantastic pairing, with the crisp, tart apples balancing the sweet, slightly tangy apricots. This pie is filled with a perfect blend of autumn and spring flavors, making it an excellent choice for your Easter gathering. The buttery, flaky crust holds the sweet and fragrant filling, while the apricot glaze adds an extra layer of shine and sweetness.

Crust Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

Filling Ingredients:

• 3 cups peeled and sliced apples (Granny Smith or Honeycrisp)
• 1 1/2 cups dried apricots, chopped
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter, for dotting

Apricot Glaze:

• 1/4 cup apricot jam
• 1 tablespoon water

Instructions:

1. Prepare the crust:
   In a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse until the mixture forms coarse crumbs. Gradually add the ice water, pulsing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, combine the sliced apples, chopped apricots, sugar, lemon juice, cinnamon, and cornstarch. Toss gently to combine, allowing the flavors to meld. Let the mixture sit for 10-15 minutes to allow the juices to form.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan. Pour the apple-apricot filling into the crust and dot with butter. Roll out the second disc of dough and cover the pie. Trim any excess dough, crimp the edges, and cut slits in the top crust to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. While the pie is baking, prepare the apricot glaze by heating the apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the glaze over the top of the pie once it’s done baking. Allow the pie to cool before serving.

Apple and apricot pie is a perfect choice for Easter, with its balanced mix of sweet and tangy flavors. The combination of juicy apples and tender apricots creates a deliciously fragrant filling, and the buttery crust adds a comforting texture. The apricot glaze gives the pie a shiny, sweet finish, making it as beautiful as it is delicious. Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience.

Note: More recipes are coming soon!