Celebrate summer with a homemade pie that captures the best of this season’s bounty. We’re serving up our top fruit-filled, berry-packed pies. With inventive combinations like rhubarb and pistachio frangipane or blackberries and thyme, each pie is brimming with fresh produce, herbs, and spices, all in flaky, buttery crusts.
With Midwest roots and a Brooklyn inflection, Sister Pie bakery brings a new kind of sweet to Detroit. Sister Pie founder and head baker Lisa Ludwinski shared her famous Ginger Peach Biscuit Pie recipe with us. Check out the story behind this magical pastry spot in the Motor City in our July/August issue!
If you are a crust addict, this Almond-Browned Butter Plum Pie is your dream come true. We added super-fine almond flour to the dough for subtle crunch—the perfect contrast to the juicy, sugared plum slices inside.
When chef Lisa Donovan of Nashville, Tennessee was forming her strawberry filling recipe, she had one particular taste in mind: the sweet strawberry flavor of a spoonful of Smucker’s jam. Slow roasting the berries in sugar yielded the strawberry essence she was searching for.
Nothing compares to fresh cherry pie. This Washington Cherry Pie is simple and classic, sure to become a staple on your summer to-do list.