28+ Irresistible Summer Fruit Pie Recipes to Sweeten Every Sunny Day

There’s something truly magical about summer—the longer days, the warm breeze, and of course, the abundance of fresh, juicy fruit just waiting to be turned into something delicious.

And what better way to celebrate the season than with a slice (or two) of homemade pie?

Whether you’re craving classic flavors like peach and blueberry, or want to explore something a little more tropical or unexpected, these 28+ summer fruit pie recipes offer something for every palate and occasion.

From backyard barbecues to picnics in the park, these pies are the perfect way to showcase summer’s best produce.

Think flaky golden crusts, sweet and tangy fillings, and irresistible aromas wafting from the oven—or no-bake versions that are just as satisfying on hot days.

We’ve rounded up a variety of fruit-filled favorites that highlight everything from strawberries and cherries to mangoes and melons.

So preheat your oven, roll out your dough, and get ready to discover your next go-to summer dessert.

28+ Irresistible Summer Fruit Pie Recipes to Sweeten Every Sunny Day

Whether you’re an experienced pie-maker or just dipping your toes into summer baking, these 28+ fruit pie recipes are guaranteed to inspire you.

Each one is a celebration of summer’s vibrant flavors—from sweet berries and stone fruits to citrus and tropical blends.

These pies aren’t just desserts—they’re moments shared at family gatherings, highlights of summer picnics, and sweet endings to long, sunny days.

Peach & Raspberry Crumble Pie

Few combinations scream summer like sun-ripened peaches and tart raspberries.

This Peach & Raspberry Crumble Pie is the ultimate balance of juicy, tangy fruit and sweet, buttery crumble. Whether served warm with vanilla ice cream or enjoyed cold on a porch swing, this pie wraps summer in every bite.

Ingredients:

For the Filling:

• 4 cups fresh peaches, peeled and sliced
• 1½ cups fresh raspberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 unbaked 9-inch pie crust

For the Crumble Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ½ cup cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the peaches and raspberries with sugar, cornstarch, lemon juice, and vanilla. Set aside.
3. Roll out the pie crust into a 9-inch pie dish. Fill with the fruit mixture.
4. In another bowl, mix flour, brown sugar, and cinnamon. Cut in the butter using a pastry blender or fork until crumbly.
5. Sprinkle the crumble mixture over the fruit filling.
6. Place the pie on a baking sheet and bake for 45–50 minutes, until the top is golden and the filling is bubbling.
7. Cool for at least 2 hours before serving.

This pie brings together summer’s two finest fruits in a rich, rustic way.

The crumble adds a sweet, crispy contrast to the soft, syrupy filling—making this dessert as satisfying to the taste buds as it is nostalgic to the heart.

Blueberry Lemon Cream Pie

Light, zesty, and absolutely irresistible, this Blueberry Lemon Cream Pie is the chilled summer dessert you didn’t know you needed.

With a graham cracker crust, creamy lemon base, and a crown of fresh blueberries, it’s both refreshing and decadent—perfect for hot afternoons and breezy nights.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup sour cream
• ½ cup freshly squeezed lemon juice
• 1 tbsp lemon zest

For the Topping:

• 1½ cups fresh blueberries
• Optional: whipped cream and extra zest for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie dish.
2. Bake crust for 8 minutes, then let cool.
3. In a medium bowl, mix condensed milk, sour cream, lemon juice, and zest until smooth. Pour into the cooled crust.
4. Bake for 10 minutes until just set. Cool completely, then chill in the refrigerator for at least 3 hours.
5. Top with fresh blueberries and whipped cream before serving.

Every bite of this pie is a bright burst of citrus and sweet fruit, wrapped in a cool, creamy texture.

It’s a no-fuss dessert with an upscale flavor that will keep everyone coming back for seconds.

Strawberry Rhubarb Lattice Pie

Classic, tangy, and unmistakably summer, the Strawberry Rhubarb Lattice Pie is the poster child of warm-weather baking.

Sweet strawberries mellow the bold tartness of rhubarb, while the golden lattice crust adds an old-fashioned touch to this timeless pie.

Ingredients:

For the Filling:

• 3 cups sliced strawberries
• 2½ cups chopped rhubarb
• ¾ cup sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tbsp lemon juice

For the Crust:

• 1 double pie crust (homemade or store-bought)
• 1 egg + 1 tbsp milk for egg wash
• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix strawberries, rhubarb, sugars, cornstarch, vanilla, cinnamon, and lemon juice. Set aside for 15 minutes.
3. Roll out half of the pie dough into a 9-inch dish. Fill with the fruit mixture.
4. Roll out the second half of the dough and cut into strips for a lattice top. Weave strips over the filling and crimp edges.
5. Brush with egg wash and sprinkle with coarse sugar.
6. Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 35–40 minutes until crust is golden and filling bubbles.
7. Cool at room temperature for at least 3 hours before slicing.

A slice of this pie is like a snapshot of summer on a plate—vibrant red fruit, just the right tartness, and that perfect flaky bite.

Served warm with vanilla ice cream, it’s the kind of dessert that turns any gathering into a celebration.

Mixed Berry Custard Pie

This Mixed Berry Custard Pie combines the sweetness of fresh summer berries with a creamy, velvety custard filling, all baked in a crisp, flaky pie crust.

The contrast of textures—from the juicy berries to the smooth custard—is truly a treat, and the subtle tang of the fruit pairs beautifully with the richness of the custard.

Ingredients:

For the Filling:

• 1½ cups fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch

For the Crust:

• 1 store-bought or homemade 9-inch pie crust

Instructions:

1. Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 5 minutes, until the crust is lightly golden.
2. In a medium bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, and cornstarch until smooth.
3. Layer the mixed berries evenly into the pre-baked pie crust.
4. Pour the custard mixture over the berries.
5. Bake the pie for 35-40 minutes, or until the custard is set and lightly browned on top.
6. Let the pie cool completely before slicing.

This pie is the perfect balance of creamy and fruity.

The custard softens the berries’ natural tang, while the sweetness of the fruit brings out the richness of the custard, making it an ideal dessert for any summer gathering.

Key Lime Pie with Mango Swirl

If you love the zesty flavor of key lime pie but are looking for a tropical twist, this Key Lime Pie with Mango Swirl is a perfect choice.

The tartness of the key lime filling is complemented by the smooth, slightly sweet mango swirl, making every bite a refreshing escape to a tropical paradise.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 2 cans (14 oz each) sweetened condensed milk
• 1 cup key lime juice (fresh or bottled)
• 3 large egg yolks
• ½ cup mango puree (fresh or store-bought)

Instructions:

1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish and bake for 8-10 minutes, until golden. Let cool.
2. In a large bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined.
3. Pour the filling into the cooled pie crust and bake for 10-12 minutes, or until the filling is set but still slightly jiggly in the center.
4. Cool the pie at room temperature, then chill in the fridge for at least 3 hours.
5. Before serving, gently swirl the mango puree on top of the pie using a spoon or toothpick to create a marbled effect.

The creamy, tangy key lime filling is beautifully offset by the sweetness of the mango, making this pie a fresh and vibrant way to enjoy a summer treat.

The mango swirl adds a colorful touch that’s perfect for summer parties or picnics.

Tropical Coconut & Pineapple Pie

A taste of the tropics, this Coconut & Pineapple Pie is a sweet, custard-like dessert that combines the creamy richness of coconut with the bright, tangy flavors of pineapple.

The tropical flavors create a perfect balance, making this pie a delightful, refreshing treat for the warm summer months.

Ingredients:

For the Filling:

• 1½ cups fresh or canned pineapple chunks, drained
• 1 cup shredded coconut (sweetened or unsweetened)
• ½ cup heavy cream
• ½ cup coconut milk
• 3 large eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp cornstarch

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens.
3. In a separate bowl, lightly beat the eggs, then slowly whisk them into the coconut mixture.
4. Stir in the shredded coconut and pineapple chunks.
5. Pour the mixture into the pre-baked pie crust and bake for 25-30 minutes, until the filling is set and golden on top.
6. Cool completely before serving, and chill for an hour if you prefer a cooler dessert.

This pie offers a tropical burst of flavors that feel like a mini-vacation with each bite.

The combination of coconut and pineapple is as irresistible as it is refreshing, making this the ideal dessert for a sunny summer day.

Apricot & Almond Cream Pie

Sweet, juicy apricots combined with a creamy almond filling make this Apricot & Almond Cream Pie a unique and indulgent dessert.

The combination of fruit and nuts creates a delicate, yet flavorful balance that’s perfect for a summer evening or a special gathering.

Ingredients:

For the Filling:

• 4 cups fresh apricots, pitted and sliced
• 1 tbsp lemon juice
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp almond extract
• 1 cup heavy cream
• 1/2 cup ground almonds

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat oven to 375°F (190°C). In a medium saucepan, combine apricots, lemon juice, sugar, cornstarch, and almond extract. Cook over medium heat, stirring frequently, until the mixture thickens and the apricots release their juices. Remove from heat and let cool.
2. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the ground almonds.
3. Once the apricot mixture is cool, fold in the almond cream mixture until combined.
4. Pour the filling into the pre-baked pie crust and smooth the top.
5. Bake the pie for 20 minutes, or until the filling is set and lightly golden on top.
6. Let cool completely before serving.

The smooth almond cream brings an elegant richness to the tangy apricots, creating a perfectly balanced pie that’s both fruity and indulgent.

This pie is a sophisticated way to enjoy the fresh apricot flavor of summer.

Watermelon & Lime Icebox Pie

This Watermelon & Lime Icebox Pie is a refreshing, no-bake dessert that tastes like a cool breeze on a hot summer day.

With the bright flavors of watermelon and lime, it’s the perfect way to end a sunny afternoon meal. The creamy, slightly tart filling paired with the crumbly graham cracker crust creates a refreshing contrast of textures.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the Filling:

• 3 cups fresh watermelon, pureed
• 1 (8 oz) package cream cheese, softened
• ½ cup sweetened condensed milk
• ½ cup fresh lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and bake for 8-10 minutes, or until golden brown. Let cool.
2. In a blender or food processor, puree the watermelon until smooth.
3. In a large mixing bowl, beat the cream cheese until smooth, then add the sweetened condensed milk, lime juice, lime zest, and vanilla. Continue mixing until fully combined.
4. Add the pureed watermelon to the cream cheese mixture and stir until smooth.
5. Pour the filling into the cooled graham cracker crust and refrigerate for at least 4 hours, or overnight.
6. Garnish with additional lime zest or fresh fruit slices before serving.

This icebox pie is light, sweet, and perfectly tart, with the coolness of watermelon and the citrus zing of lime.

It’s an easy, yet stunning dessert to serve during a hot summer day.

Plum & Ginger Streusel Pie

Plums are at their juiciest in the summer, and this Plum & Ginger Streusel Pie elevates their natural sweetness with a hint of spicy ginger.

Topped with a buttery, crispy streusel, this pie is a fantastic way to enjoy plums while they’re in season, offering both comfort and bold flavor in every bite.

Ingredients:

For the Filling:

• 5 cups plums, pitted and sliced
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp ground ginger
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Streusel Topping:

• 1 cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground ginger
• ¼ tsp cinnamon
• ½ cup cold butter, cubed

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the sliced plums, sugar, cornstarch, ginger, lemon juice, and vanilla. Toss to combine, then pour the mixture into the pie crust.
3. For the streusel topping, combine flour, brown sugar, ginger, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Sprinkle the streusel topping evenly over the fruit filling.
5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
6. Let cool for 2 hours before serving to allow the filling to set.

This pie has a perfect balance of sweet and spicy flavors.

The plums’ natural juiciness pairs wonderfully with the zesty ginger, while the streusel topping adds a satisfying crunch. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence!

Cherry Almond Pie

Sweet cherries and almond flavors are a match made in heaven, and this Cherry Almond Pie is the perfect example.

The rich, nutty almond filling complements the juicy cherries beautifully, while a golden, flaky crust ties it all together for a truly irresistible summer treat.

Ingredients:

For the Filling:

• 4 cups fresh sweet cherries, pitted
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp almond extract
• 1 tbsp cornstarch
• 1 tbsp butter, cut into small pieces

For the Almond Cream:

• 1/2 cup ground almonds
• 1/4 cup sugar
• 1 large egg
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 375°F (190°C). In a medium bowl, toss the cherries with sugar, lemon juice, almond extract, and cornstarch. Let sit for 10 minutes.
2. In a separate bowl, mix ground almonds, sugar, egg, butter, and vanilla extract to make the almond cream.
3. Spread the almond cream evenly in the bottom of the pre-baked pie crust.
4. Pour the cherry mixture over the almond cream, then dot with butter.
5. Bake for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
6. Let the pie cool completely before serving.

This pie offers a delightful balance of juicy, tart cherries and the warm, nutty flavor of almonds, creating a dessert that’s both comforting and elegant.

Perfect for special occasions or any summer gathering!

Blackberry Peach Pie

A combination of sweet peaches and tart blackberries, this Blackberry Peach Pie is a vibrant and flavorful summer dessert.

The filling is full of juicy fruit, and the buttery, flaky crust adds the perfect contrast in texture. Whether served warm or chilled, this pie is a crowd-pleaser.

Ingredients:

For the Filling:

• 3 cups fresh peaches, peeled and sliced
• 2 cups fresh blackberries
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of cinnamon

For the Crust:

• 1 double pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, toss the peaches, blackberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
2. Roll out one of the pie crusts and fit it into a 9-inch pie dish. Fill with the fruit mixture.
3. Roll out the second pie crust and place it over the filling. Crimp the edges and cut a few slits in the top crust for ventilation.
4. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
5. Allow the pie to cool for at least 2 hours before serving to allow the filling to set.

This pie is a delightful fusion of two summer fruits—peaches and blackberries—creating a flavor explosion in every bite.

The combination of sweet, juicy peaches and the slightly tart blackberries is both refreshing and satisfying, making this pie a perfect summer dessert.

Lemon Blueberry Chess Pie

A twist on the classic Southern chess pie, this Lemon Blueberry Chess Pie combines the creamy, sweet custard filling with the bright, zesty flavor of lemon and the burst of juicy blueberries.

The result is a creamy, tangy pie with a touch of berry sweetness that’s perfect for summer.

Ingredients:

For the Filling:

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, melted
• 2 tbsp all-purpose flour
• 1 tbsp cornmeal
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, heat the blueberries over low heat, stirring occasionally until they start to release their juices (about 5 minutes). Mash slightly, then strain through a fine sieve to remove seeds.
3. In a medium bowl, whisk together sugar, eggs, melted butter, flour, cornmeal, lemon zest, lemon juice, and vanilla. Stir in the strained blueberry puree.
4. Pour the filling into the pre-baked pie crust.
5. Bake for 40-45 minutes, or until the pie is set and golden brown on top.
6. Let cool for at least 2 hours before slicing.

This Lemon Blueberry Chess Pie is a delightful blend of creamy custard, bright lemony freshness, and the sweetness of blueberries, all enclosed in a perfectly baked pie crust.

The result is a deliciously tangy dessert that’s perfect for any summer gathering!

Raspberry Peach Galette

A galette is a rustic, free-form pie, and this Raspberry Peach Galette combines the sweetness of ripe peaches with the tartness of raspberries, creating a beautiful and easy-to-make dessert.

The golden, flaky crust wraps around the vibrant fruit filling, making it both visually stunning and deliciously flavorful.

Ingredients:

For the Filling:

• 3 ripe peaches, peeled and sliced
• 1 cup fresh raspberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Crust:

• 1 pre-made or homemade pie dough (enough for a single crust)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar for sprinkling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie dough into a 12-inch circle.
3. In a medium bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla. Toss gently to combine.
4. Pile the fruit mixture in the center of the dough, leaving about 2 inches of space around the edges.
5. Fold the edges of the dough up over the fruit, creating a rustic border.
6. Brush the edges of the dough with beaten egg and sprinkle with coarse sugar.
7. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
8. Let the galette cool for 10 minutes before serving.

This Raspberry Peach Galette is a simple yet elegant dessert.

The flaky, buttery crust complements the sweet and tangy fruit filling perfectly. It’s an easy dessert that feels gourmet, making it a great choice for casual summer dinners or more formal gatherings.

Strawberry Coconut Cream Pie

This Strawberry Coconut Cream Pie is a tropical-inspired treat that combines sweet strawberries with a rich coconut cream filling.

The creamy texture, paired with a crunchy graham cracker crust, creates a dessert that’s both comforting and refreshing. Perfect for summer barbecues or as a refreshing treat on a hot day!

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 1 cup heavy cream
• 1 cup coconut milk
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ cup shredded coconut (toasted)
• 1 lb fresh strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish.
2. Bake the crust for 8-10 minutes until golden brown. Let cool.
3. In a medium saucepan, whisk together the heavy cream, coconut milk, sugar, and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
4. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly before folding in the toasted coconut.
5. Pour the coconut cream filling into the cooled crust and refrigerate for 3 hours, or until fully set.
6. Before serving, top the pie with fresh sliced strawberries.

This Strawberry Coconut Cream Pie is like a tropical vacation on a plate.

The creamy coconut filling is enhanced by the sweet strawberries, while the toasted coconut adds a delicious crunch. It’s the perfect dessert to celebrate summer with a tropical twist!

Apple Blackberry Crumble Pie

This Apple Blackberry Crumble Pie is a warm, comforting dessert that brings together the tartness of blackberries and the sweetness of apples.

The crumble topping adds a buttery, crunchy texture to the soft fruit filling, making it a satisfying treat for any occasion.

Ingredients:

For the Filling:

• 4 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1½ cups fresh blackberries
• ¾ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice

For the Crumble Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together the apples, blackberries, sugar, cornstarch, cinnamon, and lemon juice.
3. Pour the fruit mixture into the pre-baked pie crust.
4. In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the fruit filling.
6. Bake the pie for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let the pie cool for 2 hours before serving.

This Apple Blackberry Crumble Pie is a comforting dessert that combines the best of both worlds: tart blackberries and sweet apples.

The crumbly topping adds a satisfying crunch that perfectly complements the soft, fruity filling. Serve warm with a scoop of vanilla ice cream for a perfect summer treat.

Apricot and Lemon Buttermilk Pie

This Apricot and Lemon Buttermilk Pie is a light and tangy dessert that pairs the sweet, soft flavor of apricots with the rich creaminess of buttermilk.

The lemon adds a fresh, zesty kick, making it the perfect pie for a warm summer day. The smooth filling sits on a buttery, crisp crust, creating a delightful contrast of textures.

Ingredients:

For the Filling:

• 3 cups fresh apricots, pitted and sliced
• 1 cup buttermilk
• ¾ cup granulated sugar
• 3 large eggs
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the buttermilk, sugar, eggs, lemon juice, lemon zest, and cornstarch until smooth.
2. Gently fold the apricot slices into the buttermilk mixture.
3. Pour the filling into the pre-baked pie crust.
4. Bake for 35-40 minutes, or until the pie is set and the edges are golden.
5. Let cool completely before slicing and serving.

This pie is a perfect balance of tart and sweet, with the creamy buttermilk filling making it a refreshing summer treat.

The apricot provides a lovely fruitiness, while the lemon brings a fresh pop of citrus to each bite.

Tropical Mango and Papaya Pie

Bring the taste of the tropics to your table with this Mango and Papaya Pie.

The sweet, exotic fruits are paired with a creamy coconut filling and a buttery graham cracker crust, making this pie a rich and flavorful dessert that’s perfect for summer celebrations.

Ingredients:

For the Filling:

• 2 cups fresh mango, peeled and diced
• 1 cup fresh papaya, peeled and diced
• 1 cup coconut milk
• ¾ cup sweetened condensed milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp cornstarch

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie dish and bake for 8-10 minutes, or until golden. Let cool.
2. In a medium saucepan, combine the coconut milk, sweetened condensed milk, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
3. In a blender, puree the mango and papaya until smooth. Add the fruit puree to the coconut mixture and stir to combine.
4. Beat the eggs and slowly whisk them into the fruit mixture. Pour the filling into the cooled crust.
5. Bake for 25-30 minutes, or until the pie is set and lightly golden on top.
6. Let cool before serving.

This pie brings a refreshing tropical flavor, with the mango and papaya creating a vibrant, naturally sweet filling.

The coconut milk adds a creamy richness, making each bite feel like a vacation in a pie.

Kiwi and Strawberry Cream Cheese Pie

This Kiwi and Strawberry Cream Cheese Pie is a bright and creamy dessert that combines the tartness of fresh kiwis with the sweet juiciness of strawberries.

The rich cream cheese filling is perfectly balanced with the tangy fruits, all set on a buttery, graham cracker crust.

Ingredients:

For the Filling:

• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 tbsp lemon juice

For the Fruit Topping:

• 3 ripe kiwis, peeled and sliced
• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp honey (optional)

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie dish and bake for 8-10 minutes, or until golden brown. Let cool.
2. In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, along with the lemon juice.
4. Spread the cream cheese mixture into the cooled pie crust and smooth the top.
5. Arrange the sliced kiwis and strawberries on top of the cream cheese filling. Drizzle with honey if desired.
6. Refrigerate for at least 2 hours before serving.

This pie is both refreshing and creamy, with the tartness of the kiwi and the sweetness of the strawberries providing a perfect contrast to the rich cream cheese filling.

It’s a vibrant, light, and indulgent treat that’s perfect for any summer occasion.

Pineapple Coconut Cream Pie

This tropical-inspired Pineapple Coconut Cream Pie is a luscious, creamy dessert that’s sure to be a hit at any summer gathering.

The pineapple provides a tangy sweetness that pairs perfectly with the smooth, rich coconut cream filling, all encased in a buttery graham cracker crust. A dusting of toasted coconut on top adds an extra touch of flavor and texture.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 1 cup coconut milk
• ½ cup heavy cream
• 1 can (8 oz) crushed pineapple, drained
• ¾ cup sweetened condensed milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup shredded coconut (toasted)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and bake for 8-10 minutes, or until golden. Let cool.
2. In a saucepan, combine coconut milk, heavy cream, pineapple, and sweetened condensed milk. Cook over medium heat, stirring frequently.
3. In a bowl, beat the eggs and vanilla extract together. Slowly add the hot cream mixture to the eggs while whisking, then return everything to the saucepan.
4. Cook the mixture over medium heat, stirring until it thickens and coats the back of a spoon.
5. Pour the filling into the cooled crust and refrigerate for at least 3 hours, or until set.
6. Garnish with toasted coconut before serving.

The Pineapple Coconut Cream Pie is a tropical delight, offering the perfect combination of creamy coconut, tart pineapple, and a crunchy crust.

It’s a refreshing treat that’s perfect for a summer barbecue or picnic.

Blueberry Lime Cheesecake Pie

This Blueberry Lime Cheesecake Pie is a creamy and refreshing dessert that combines the tangy taste of lime with the sweetness of blueberries.

The rich cheesecake filling is smooth and velvety, while the vibrant blueberry topping adds a burst of flavor. The combination of textures and flavors is perfect for a summer treat.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 1 (8 oz) package cream cheese, softened
• ½ cup sour cream
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract

For the Topping:

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish and bake for 8-10 minutes, or until golden brown. Let cool.
2. In a mixing bowl, beat together cream cheese, sour cream, heavy cream, sugar, lime juice, lime zest, and vanilla until smooth and creamy.
3. Pour the cream cheese mixture into the cooled crust and smooth the top. Refrigerate for at least 4 hours, or overnight, until set.
4. For the topping, combine the blueberries, sugar, and lime juice in a saucepan over medium heat. Stir gently until the berries release their juices and the mixture thickens slightly, about 5 minutes.
5. Cool the blueberry topping and spoon it over the cheesecake filling before serving.

This pie is a refreshing and decadent combination of creamy cheesecake, tangy lime, and sweet blueberries.

It’s a delightful dessert to enjoy after a summer meal, perfect for impressing guests or simply treating yourself.

Peach Melba Pie

Peach Melba Pie is a celebration of summer fruit, with juicy peaches and tart raspberries coming together in a delicious pie.

The creamy filling is infused with vanilla and almond flavors, and the pie is topped with a crispy, golden crust. This dessert is a perfect way to highlight the best fruits of the season.

Ingredients:

For the Filling:

• 4 cups fresh peaches, peeled and sliced
• 1 cup fresh raspberries
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp lemon juice

For the Crust:

• 1 double pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, toss the peaches, raspberries, sugar, cornstarch, vanilla extract, almond extract, and lemon juice until the fruit is evenly coated.
2. Roll out the bottom pie crust and place it in a 9-inch pie dish. Pour the fruit mixture into the crust.
3. Roll out the second pie crust and place it over the fruit. Crimp the edges of the crust together and cut a few slits in the top for ventilation.
4. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
5. Let the pie cool for 2 hours before serving.

Peach Melba Pie is a delightful combination of sweet peaches and tart raspberries, with a rich, flavorful filling.

The almond extract adds a unique touch, making this pie an indulgent and refreshing dessert for any summer occasion.

Honeydew Melon Pie

This refreshing Honeydew Melon Pie is light, smooth, and bursting with the sweet, subtle flavor of honeydew melon.

Its creamy texture pairs wonderfully with a graham cracker crust, and the honeydew filling gives it a cool, refreshing quality that’s perfect for hot summer days.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Filling:

• 3 cups honeydew melon, pureed
• ½ cup heavy cream
• ½ cup sweetened condensed milk
• 1 tbsp lime juice
• 1 tsp vanilla extract
• 1 envelope unflavored gelatin

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish and bake for 8-10 minutes or until golden. Let cool.
2. In a small bowl, dissolve the gelatin in ¼ cup of water, and then let it sit for 5 minutes. After it blooms, gently heat the mixture until it dissolves completely.
3. In a blender, combine the honeydew melon puree, heavy cream, sweetened condensed milk, lime juice, vanilla extract, and dissolved gelatin. Blend until smooth and well combined.
4. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours, or until the pie is set.
5. Serve chilled, garnished with a few lime slices or fresh melon balls if desired.

This pie is the ultimate way to cool off in the summer.

The honeydew melon gives it a fresh, sweet flavor that’s wonderfully creamy and refreshing.

Cherry Rhubarb Pie

This Cherry Rhubarb Pie is the perfect balance of tart and sweet.

The combination of juicy cherries and tangy rhubarb creates a flavor explosion that’s beautifully complemented by a buttery, flaky crust. It’s a classic summer favorite that will leave everyone asking for more.

Ingredients:

For the Filling:

• 3 cups fresh cherries, pitted
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the Crust:

• 1 double pie crust (store-bought or homemade)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, mix the cherries, rhubarb, sugar, lemon juice, cornstarch, and vanilla extract until the fruit is well coated.
2. Roll out the bottom pie crust and place it into a 9-inch pie dish. Pour the fruit mixture into the crust.
3. Roll out the second pie crust and place it over the filling. Crimp the edges of the crust together and cut a few slits in the top for ventilation.
4. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
5. Let the pie cool for at least 2 hours before serving to allow the filling to set.

This Cherry Rhubarb Pie has the perfect mix of sweet and tart flavors, and the combination of juicy cherries and tangy rhubarb creates a taste that’s both nostalgic and unique.

It’s the perfect pie to serve during the summer months!

Plum Almond Pie

This Plum Almond Pie is a wonderful way to enjoy the juicy, sweet-tart flavor of plums, paired with a fragrant almond filling.

The plums provide a burst of color and flavor, while the almond filling offers a nutty, rich contrast. The pie has a delicate sweetness and is a perfect addition to your summer dessert spread.

Ingredients:

For the Filling:

• 4 cups fresh plums, pitted and sliced
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp almond extract
• ½ cup ground almonds

For the Almond Cream:

• ½ cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 egg
• 1 tsp vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie crust

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, mix the plums, sugar, cornstarch, lemon juice, and almond extract. Let sit for 10 minutes to allow the flavors to meld.
2. In a separate bowl, make the almond cream by mixing softened butter, powdered sugar, egg, and vanilla extract until smooth.
3. Spread the almond cream in the bottom of the pre-baked pie crust.
4. Layer the plums on top of the almond cream, arranging them evenly.
5. Sprinkle ground almonds over the top.
6. Bake for 35-40 minutes, or until the crust is golden and the plums are tender.
7. Let the pie cool completely before serving.

The Plum Almond Pie combines sweet plums with the rich flavor of almond cream, resulting in a pie that is both comforting and elegant.

This is the perfect dessert to enjoy with a cup of tea or serve at any summer gathering.