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Summer Fruit Pie #SundaySupper

  • Total Time: 2 hours 5 minutes
  • Yield: 8 slices 1x


  • Crust
  • 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
  • 37 tablespoons very cold water
  • 2 tablespoons milk (any variety, I used almond)
  • 2 tablespoons coarse sugar
  • Filling
  • 8 cups summer fruit
  • ½ cup granulated sugar
  • 2 tablespoons bourbon
  • ¼ cup cornstarch
  • 1 tablespoon ground cinnamon


  1. 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.
  2. Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes