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Fruit pies

Explore 93 recipes, 1 project, 16 articles, 7 galleries, 50 videos, and more

Classic Cherry Pie with a Butter Crust

Time:3 hours
Ingredients
  • For the filling
  • 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • For the crust
  • Pate Brisee Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
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Plum-Blackberry Potpie

Time:2 hours 35 mins
Ingredients
  • 1 package (14 ounces) thawed frozen puff pastry (preferably Dufour), chilled
  • 1 pound 4 ounces black plums, pitted and cut into 3/4-inch-thick wedges (about 4 cups)
  • 6 ounces blackberries (1 1/4 cups)
  • All-purpose flour, for baking sheet
  • 1/2 cup granulated sugar
  • 1 large egg white, lightly beaten, for egg wash
  • 3 tablespoons cornstarch
  • Coarse and fine sanding sugar, for sprinkling (optional)
  • 1/8 teaspoon Chinese five-spice powder
  • Coarse salt
  • Freshly ground pepper (optional)
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Apricot Pie with Coconut Crumble

Time:5 hours
Other Ideas:
Apricots, Coconut, Dessert
Ingredients
  • 1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)
  • 3/4 cup plus 3 tablespoons all-purpose flour
  • 1 disk Pate Brisee
  • 1/2 cup granulated sugar
  • All-purpose flour, for surface
  • Coarse salt
  • 1/2 cup packed light-brown sugar
  • 1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 stick unsalted butter, room temperature, cut into pieces
  • Coarse salt
  • 1/4 cup plus 3 tablespoons packed light-brown sugar
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Pear and Sour Cherry Flat Pie

Ingredients
  • All-purpose flour, for work surface
  • 14 ounces best-quality frozen puff pastry (such as Dufour), thawed
  • 3 small Bartlett pears, or 2 meduim pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
  • 2 ounces dried sour cherries
  • 1/3 cup sugar, plus more for sprinkling
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • Five-spice powder
  • 1 large egg, lightly beaten
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Ron's Brandy Apple Pie

Ingredients
  • 2 cups all-purpose flour, plus more for coating and pie plate
  • 3/4 cup sugar
  • 1/2 cup firmly packed dark-brown sugar
  • 1/2 cup whole-wheat flour, preferably stone ground
  • 1/4 cup sugar, plus more for sprinkling
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • Pinch of mace
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, plus more for pie plate
  • 1/4 teaspoon ground cloves
  • 1/4 cup brandy, chilled
  • 1/4 teaspoon allspice
  • Pinch of mace
  • 1 tablespoon pure vanilla extract
  • 10 Granny Smith apples, peeled, cored, and thinly sliced
  • 1 large egg
  • 1/4 cup brandy
  • Red food coloring
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
  • 1 large egg yolk, beaten
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Concord Grape Pie

Other Ideas:
Dessert, Grapes, Pate brisee
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Pear Streusel

Ingredients
  • 1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
  • 1 disk Pate Brisee
  • 6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
  • 1 cup all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • All-purpose flour, for surface
  • 1/4 cup granulated sugar
  • Coarse salt
  • 3/4 cup old-fashioned oats
  • 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1 whole cinnamon stick
  • 1/2 teaspoon ground cinnamon
  • Coarse salt
  • 1/8 teaspoon fresh lemon juice
  • 1 stick cold unsalted butter, cut into small pieces
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Quince Slab Pie

Ingredients
  • 1 package (14 ounces) frozen puff pastry (preferably Dufour), thawed
  • 3 cups sweet dessert wine, such as Sauternes
  • 2 cups water
  • All-purpose flour, for parchment
  • 1 large egg, lightly beaten for egg wash
  • 1/2 cup granulated sugar
  • Coarse sanding sugar, for sprinkling
  • 4 tablespoons unsalted butter
  • 4 green cardamom pods, crushed
  • 2 whole cinnamon sticks
  • 1 piece (2 inches) peeled fresh ginger, thinly sliced
  • 1 vanilla bean, split and scraped, pod reserved
  • 4 quinces (melissas.com)
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Fruit-Filled Hand Pies

Ingredients
  • 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
  • 1 tablespoon granulated sugar
  • Zest of 1/2 orange
  • Juice of 1/2 orange
  • Pinch of coarse salt
  • 1 tablespoon cornstarch
  • Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
  • 1 egg, lightly beaten
  • Sanding sugar
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Spiced Apple Pie with Fluted Round Cutouts

Ingredients
  • Pate Brisee
  • 4 pounds Granny Smith apples
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 3/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling
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