Mom and I were debating the foods, desserts really, that are the true joys in life. We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth. I think the cake needs sprinkles too, but that’s where our agreement would end.
Sure cookies are great, blondies, and brownies too. I love a nice scoop of ice cream and even a popsicle. Tarts and waffles and pancakes and cinnamon rolls have their high points as well. But really, it’s all about perfect cake and perfect pie.
The two are American classics. The foods we dream about, and hope to see in bakeries and on restaurant menus. They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.
I don’t actually make cake or pie that often. In fact I haven’t made a layer cake since December. I need to change that! But I have made two pies so far this summer. One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.
And then there’s this. Summer Fruit Pie. I wanted to make a pie that just has all the fruit I love during these warm months. I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines. Use whatever you love in whatever combination you like.
The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan. This celebrates summer’s bounty as well as the perfect pie.
By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect. When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end. So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold and cubed
½ cup pure vegetable shortening
3-7 tablespoons very cold water
2 tablespoons milk (any variety, I used almond)
2 tablespoons coarse sugar
8 cups summer fruit
½ cup granulated sugar
2 tablespoons bourbon
¼ cup cornstarch
1 tablespoon ground cinnamon
Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.
Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.
After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.
Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.
Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.
Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.
Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.
Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.
Additional time is necessary for the dough to chill and the pie to cool.
Don’t forget to check out the other Sunday Supper dishes!
- Bourbon & Peach Porkbelly Bites by Girl Abroad
- Cherry-Peach Bruschetta by Dessert Geek
- Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
- How to Make Peach Gazpacho with Cucumber by Asian in America
- Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
- Peach Pancakes with Peach Maple Syrup by Magnolia Days
- Peaches and Cream Crepes by A Mind Full Mom
- Peaches and Cream Smoothie Bowl by Family Foodie
- Brandy Peach Lemonade by Nosh My Way
- Citrus Peach Sangria by Sunday Supper Movement
- Dairy-Free Strawberry Peach Smoothie by Cooking Chat
- Frozen Peach Margarita by Angels Home Sweet Homestead
- Peach and Blueberry Wine Slushies by Cooking with Carlee
- Peach Ginger Bellini by kimchi MOM
- Peach Whiskey Smash by Gluten Free Crumbley
- Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
- Ginger Peach Freezer Jam by Peaceful Cooking
Sides & Salads:
- Fresh Peach Cucumber Salad by Food Lust People Love
- Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
- Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
- Peach, Tomato and Mint Salad by Our Good Life
- Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
- Easy Peach & Basil Flatbread by My Life Cookbook
- Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
- Peach Glazed Pork Chops and Stuffing by Life Tastes Good
- Pork Tacos with Grilled Peach Salsa by Baking Sense
- Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla
- Any Fruit Custard Pie by Wholistic Woman
- Biscuit Topped Peach Cobbler by Palatable Pastime
- Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Blueberry Peach Coffee Cake by The Chef Next Door
- Easy Peach Cobbler Minis by April Golightly
- Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
- Gluten Free Peach Apricot Crisp by Desserts Required
- Grilled Peach Melba by Hardly A Goddess
- Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
- No-Churn Peach Pie Ice Cream by The Redhead Baker
- Peaches and Cream Cobbler Popsicles by Crazed Mom
- Peaches and Cream Pie by Cooking on the Ranch
- Peach and Pistachio Tart by Caroline’s Cooking
- Peach Sherbet by Cindy’s Recipes and Writings
- Peach Honey Pecan Galette by The Bitter Side of Sweet
- Peach Willy by Monica’s Table
- Roasted Peach and Lime Sorbet by Brunch-n-Bites
- Rustic Peaches & Cream by Cosmopolitan Cornbread
- Simple Peach Cobbler by Where Latin Meets Lagniappe
- Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
- Streusel-Topped Peach Tart by That Skinny Chick Can Bake
- Summer Fruit Pie by Pies and Plots
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