Fruit Dessert

When I first entered this pie in the 2010 National Pie Championships, I called it Tropical Explosion, and that pretty much tells you everything you need to know about the taste. Pineapples don’t ripen after they’re picked, so be sure to look for pineapples that are green only at the crown with a golden yellow body (green bodies indicate they aren’t ripe). Smell a pineapple at its stem to make sure it has a sweet odor. Even in the dark, cold days of winter, the fresh, tangy flavors of pineapple and mango floating under a coconut-infused topping will conjure up images of a hot Caribbean beach.

Apple pie fans are drawn to this less tart, juicy alternative. You can also adjust the taste of the pie by choosing your favorite pear type. Yellow Bartlett pears are a great option because of their juicy sweetness. Red Bartlett or the more crisp and woodsy Bosc pear varieties also work well—or you can mix and match various pear types in a single pie to create your own blend of sweet, tangy, and aromatic flavors. You can also try this pie with Cinnamon Sugar Crumb Topping (page 12).

I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping (page 12).

Peaches are at their best mid-July through September. When selecting peaches, look for those that do not have a green undertone—the sweetest peaches will come in warmer color shades and will omit a sweet odor. The most daunting part of this recipe is—surprise—actually peeling the peaches, but I have a great, simplified method for this process (see page 44). You can also make this pie with a Traditional Pastry double crust (page 5).

Since the majority of sour cherry patches are in Michigan, Utah, and Washington State, depending on where you live, you may be unaware of these ruby-red delicacies. It’s worth hunting them down—just be aware that they are very perishable and should be frozen immediately or put straight to use in this scrumptious pie. For a little bit of added texture, I like to use this walnut crunch topping, infused with a bit of orange zest for that extra zing.

Our customers look forward to this pie just as much as they look forward to fireworks on the Fourth of July—the perfect holiday for indulging in this pie because late June to early August is when cherries tend to be at their most flavorful. Although this recipe calls for Bing cherries, which are easiest to find, you can substitute whatever is available in your area. A little more prep time is required here than for other fruit pies because of the pitting process, but it’s well worth the effort. This recipe uses a lattice-style top crust, but you can also use a traditionally placed top crust if you prefer. You can also try this pie with Cinnamon Sugar Crumb Topping (page 12).

This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.

My dad and I have spent a lifetime bonding over our love of blueberry pie. I knew I had mastered this recipe when I got his stamp of approval. When selecting blueberries, remember that they don’t sweeten after being picked. Generally, the bigger a blueberry is, the sweeter it is. Try to use big, round berries, without cracked skin, and be sure to pick the stems off the blueberries before using. Summertime is the best time for this pie because the berries are at their prime between June and early September. You can also try Blueberry Pie with the Cinnamon Sugar Crumb Topping (page 12) which won the 2011 National Pie Championships in its category. For extra indulgence add a scoop of vanilla ice cream.

Unlike fresh cranberries, which can be tart, dried cranberries provide an extra layer of sweetness to the classic apple pie. This dessert is a great finale to a pork roast dinner. Try it with the Traditional Pastry double crust (page 5) as an alternative.

My business partner and husband, Kelly, loves reminiscing about picking plump, juicy wild blackberries as a child with his grandma at their camp in the Adirondacks. Although Kelly loved eating the blackberries almost as quickly as he could pick them, he knew that if he managed to leave enough, his grandma would make his favorite summer treat—Blackberry Pie. Check out local farms or farmers’ markets for access to the sweetest blackberries available in your area. June is usually peak blackberry season in the southern states, while they peak in July up north. You can also try this pie with the Cinnamon Sugar Crumb Topping (page 12).

Apple pie seems like the perfect place to begin, since it was the first pie I ever made. Despite all of the practice I had making this pie as a kid with my grandma, it took me a very long time to commit this recipe to paper; but, after many tries, I was finally able to get her recipe down! Select your apples based on your own taste preferences. At the shop, we use Cortland apples for their sweetness (Fuji, Gala, Golden Delicious, Honey Crisp or McIntosh are also sweet). You can also get creative and use a combination of both sweet and tart apples, such as Fuji and Granny Smith apples (Jonathan and Rome Beauties are tart as well). You can also try this pie with the Cinnamon Sugar Crumb Topping (page 12) and drizzled with Caramel Sauce (page 189); it earned us two National Pie Championships Award.

This artfully composed tart looks like an elegant tapestry, with carefully placed fruit “roses” in a prebaked tart shell. While it is easy to make, it’s essential to use a very sharp knife in order to cut the nectarine slices precisely. You can make the tart shell one day ahead; keep at room temperature, loosely covered.

This tart can be made with store-bought or homemade puff pastry. If using store-bought, you will need one 17 1/4-ounce package, which includes two sheets; divide the filling and the cherries in half, and bake two galettes instead of one.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

Turnovers are always a favorite; their light Puff Pastry shells burst with fresh fruit. Our three fillings provide this classic dessert with a fresh twist: Five-spice powder lends its subtle aroma to pear, peach chunks blend with homemade raspberry jam, and sage plays off the sweetness of summer blueberries. All the fillings can be used interchangeably—simply prepare and fill the dough as instructed.