Summer Fruit Pie

As soon as I start to see the price of peaches and blueberries become affordable and the fruit is actually fragrant, I know that summer is here. First I start seeing some of the produce in the supermarket but being the conscientious locavore that I am, I make my weekly trek out to the Chesterfield Berry Farm store on Hull Street in Mosely. Yes, I know that gas is precious but I really try and support my local farmer and business man whenever I can. I also know that I don't have to check what country the produce is from, just if it is from the Berry Farm or some other local farmer! If you haven't really thought it is worth the time or effort, you are really missing something special by just plopping some gassed fruit in a plastic bag at the market. Not only is the produce superior, you just cannot beat the taste! Even buying green beans that were picked that morning or peaches that were picked yesterday...Well you just have to try it for yourself and see that the taste and quality are worth the trip!

Sometimes though, the fruit ripens very quickly and then no one wants to eat it because it doesn't look pretty. Our solution is to make summer pie. I mean if all those peaches, nectarines and berries taste good on their own, wouldn't they be spectacular together?! And it certainly beats the heck out of fruit salad! You won't be sorry you turned on the oven even if it is 100 degrees outside!

Summer Pie

You will need:

2ea 9" Pie Crusts
1/2c. sugar
1/4c. flour
2-3T. cold butter
Summer fruits-Peaches (about 4), nectarines(about 1-2), plums(1-3), strawberries(about 1qt.), blueberries(about 2 handfuls), raspberries(about 1 small plastic container) Any combination of these fruits will do. Feel free to use more of one or less of another or omit something if you don't have it. The point is to use up what's on hand and most definitely just past pretty or overripe!


Either make a pie crust or buy one (I recommend Pillsbury because it tastes almost as good as home made). Pre-heat oven to 425 degrees. Wash all your fruit and using a sharp knife over a large bowl, slice your stone fruits (peaches, etc) leaving the skins on. Discard any really mushy or discolored spots by cutting them off. Hull strawberries if using and also cut them into pieces discarding any bad spots. Finally dump in the rest of your berries. Sprinkle with approximately 1/2c. white sugar. Very gently, toss fruit to coat with sugar and let sit for about 5-10 minutes.

Take the bottom pie crust and place in pan. There is no need to pre-bake the crust. Fill with sugar coated fruit. Sprinkle about 1/4c flour over the fruit. Cut ice cold butter into small pieces and dot the flour covered fruit all over. Now place the top crust over the fruit and crimp edges together. Using the tip of a sharp knife, cut slits, triangles or v's into the middle of the top crust to vent the steam. Place the whole assembled pie on top of a pizza pan or rimmed baking sheet to catch the juices that will bubble up. Lastly, using some very slim strips of foil, cover the edges of the crust so that they won't burn.

Bake the pie at 425 degrees for 20 minutes. When timer goes off, remove the foil strips from the crust, lower heat to 350 degrees and bake for an additional 35 minutes. Crust should be golden brown. Remove from oven and allow to sit/cool for approximately 1 hour before serving. It is delicious with vanilla ice cream or whipped cream.