8 Fruit-Filled Pies to Prepare for Your Next Party

A slice of fruit pie is a wonderful way to cap off your Labor Day celebrations. Whether you are hosting Labor Day or looking for a dessert worthy of a friend or family member’s get-together, any of these 8 recipes will be just what you are looking for. Plus, many of them call for fresh or frozen fruit, so you can file whichever recipe you don’t make away for any other time of the year you are craving a homemade dessert.

Source: iStock

Source: iStock

1. Grilled Peach Pie

When you’re planning your cookout menu, why not take your baking outside and make Better Homes and Gardenspeach pie? Using a cast iron skillet, the pie is baked on the grill, letting you enjoy as much time outdoors as possible.


  • 3½ pounds peaches, peeled, halved, and pitted
  • 1 tablespoon canola oil
  • ½ cup sugar
  • ¼ cup snipped fresh basil
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 (15 ounce) package rolled refrigerated unbaked pie crusts
  • 1 egg, lightly beaten
  • 1 tablespoon sugar

Directions: For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch, and lemon juice.

On floured surface, roll each crust to 12-inch diameter. Coat 9½- to 10-inch cast iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come ¾ up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar.

Place skillet on rack over empty side of grill. Cover and grill 1½ hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.

Source: iStock

Source: iStock

2. Raspberry-Chocolate Pie

Raspberries are arranged on top of a chocolate crust and filling in this pie from Martha Stewart. The crust, a chocolate pâte sucrée, can be used whenever you need a slightly sweet pastry dough for a tart or pie. You’ll want extra flour to dust the parchment paper with when rolling out the pastry dough. It can be stored in the fridge for up to two days.


Chocolate Pâte Sucrée

  • 1¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • Salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 3 tablespoons to ¼ cup ice water


  • 4 ounces bittersweet chocolate, coarsely chopped (¾ cup)
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter, cut into small pieces
  • Pinch of coarse salt


  • 1½ pounds raspberries (5 cups)
  • ¾ cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • Coarse salt
  • ⅓ cup water

Directions: To make the chocolate crust, pulse flour, sugar, cocoa, and ½ teaspoon salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk and drizzle 3 tablespoons ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

When ready to make the pie, preheat oven to 375 degrees Fahrenheit. Roll out pâte sucrée to a ⅛-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.

Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.

To make the filling, place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth. Pour filling into piecrust. Refrigerate for at least 1 hour.

Combine 1 cup raspberries, the sugar, cornstarch, and ¼ teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes. Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Source: iStock

Source: iStock

3. Crunch Top Apple Pie

Simple and delicious go hand-in-hand when it comes to Paula Deen’s crunch top apple pie from Food Network. Kick up the cinnamon flavor to your taste, or even try a cinnamon apple sauce if you can’t get enough of the spice.


Dough and Filling

  • Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
  • ¾ cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 3½ cups peeled, chopped cooking apples
  • 1 (16-ounce) jar applesauce
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, chopped into small pieces

Crunch Topping

  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 tablespoon butter, at room temperature

Directions: Preheat oven to 425 degrees Fahrenheit. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, apple sauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter.

Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Source: iStock

Source: iStock

4. Pear Pie With Streusel Topping and Caramel Sauce

While Cooking Light‘s pear pie is baking, you can prepare the homemade caramel sauce. Using slightly under-ripe pears is recommended, since the fruit will soften as it bakes. Try it with Bartlett or D’Anjou pears.



  • 3 ounces all-purpose flour, divided (about 2/3 cup)
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 6 medium firm pears, peeled, cored, and cut lengthwise into ½-inch-thick wedges
  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • ⅓ cup packed brown sugar
  • 3 tablespoons chilled butter, cut into small pieces


  • ⅓ cup packed brown sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons butter, softened
  • 2 teaspoons water

Directions: Preheat oven to 375 degrees Fahrenheit. To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1½ ounces (about ⅓ cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.

Combine remaining 1½ ounces (about ⅓ cup) flour and ⅓ cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

To prepare sauce, combine ⅓ cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

Source: iStock

Source: iStock

5. Five Fruit Pie

There is no need to settle for one or two types of fruit in your pie when you could follow this Taste of Home recipe that bakes five different fruits into a pie. It can easily transition between the seasons, too, letting you use fresh or frozen fruit depending on what is available.


  • 1½ cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons quick-cooking tapioca
  • 1 cup chopped peeled tart apples
  • 1 cup chopped fresh or frozen rhubarb
  • 1 cup each fresh or frozen: raspberries, blueberries, and sliced strawberries


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 1 egg
  • ¼ cup cold water
  • 2 teaspoons white vinegar
  • 2 tablespoons half-and-half cream
  • 2 tablespoons coarse sugar

Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine the sugar, cornstarch, tapioca, and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water, and vinegar; stir into flour mixture just until moistened.

Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate; trim pastry to ½ inch beyond edge of plate. Spoon fruit mixture into crust.

Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal, and flute edges. Brush with cream; sprinkle with coarse sugar. Bake for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 8 servings.

Source: iStock

Source: iStock

6. Mini Blackberry-Raspberry Pies

Pie filling won’t slip out of cut slices, and no one will have to fight for the bigger piece when you bake mini pies following this recipe from Pillsbury. The cupcake-sized treats will easy to pick up, and are a delicious medley of blackberries and raspberries.


  • 1 cup fresh or frozen blackberries
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons packed brown sugar
  • ¼ cup granulated sugar
  • 1½ teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • Dash ground nutmeg

Pie Crust

  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 egg
  • 1 teaspoon water
  • Sanding sugar or sparkling sugar

Directions: Heat oven to 375 degrees Fahrenheit. Lightly spray 12 mini muffin cups with cooking spray. In 2-quart saucepan, mix all filling ingredients. Cook over medium heat 10 minutes, stirring occasionally, until sugar is dissolved and berries are softened. Remove from heat; with back of wooden spoon, gently crush berries. Cool.

Meanwhile, remove 1 pie crust from pouch (keep other crust refrigerated); unroll crust on floured surface. With 2¾-inch round cookie cutter, cut out 12 rounds. Gently push 1 pastry round into each muffin cup. Divide filling between pastry-lined cups, about 1 teaspoon in each.

Unroll second pie crust; with 2-inch round cookie cutter, cut out 12 rounds. With 1-inch star-shaped cookie cutter, cut out stars from 4 circles. Place 4 stars on 4 of the rounds; place star-topped rounds on 4 pies and gently seal edges. Place remaining 4 stars on center of 4 more pies. Cut remaining 4 rounds into tiny strips; create lattice design on remaining 4 pies. In small bowl, beat egg and water. Brush over tops of pies. Sprinkle with sanding or sparkling sugar.

Bake 12 to 15 minutes or until lightly browned. Cool slightly before serving.

Source: Thinkstock

Source: Thinkstock

7. Stone Fruit Pie

Take your favorite stone fruits and bake them into this pie from Saveur. In it, Border Grill chef Mary Sue Milliken has created a stone fruit filling for a homemade pie crust, but you could also use a pre-made crust or frozen fruit, as desired.



  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ¼ cup cold, unsalted butter, cut into small pieces
  • ¼ cup plus 1 tablespoon cold lard or vegetable shortening, cut into small pieces
  • ⅓ to ½ cup ice cold water


  • 3 pounds mixed stone fruit (example: plums, apricots, nectarines), pitted and sliced (about 8 cups)
  • ½ cup sugar
  • 2 tablespoons instant tapioca
  • 3 tablespoons fresh lemon juice
  • 1 egg

Directions: To make the dough, sift together the flour, cornstarch, sugar, and salt into a large bowl. Sprinkle in the pieces of cold butter and shortening; using your fingers, squeeze and rub the butter and shortening into the flour mixture until the pieces are the size of small peas. Sprinkle in the water and gently mix. When the dough barely comes together, form two discs, one slightly larger than the other, and wrap each with plastic. Refrigerate 1-2 hours, or overnight.

Once dough has chilled, roll the larger disc on a floured countertop to create a circle about 12 inches in diameter. Place dough into a 9-inch pie pan and gently push dough into the bottom of the pan, letting the outside of the circle drape over the edges. Cut off excess dough using a pinching motion, creating a crimped edge. Roll the smaller disc of dough into a circle about ¼-inch thick and trim to fit just inside the bottom crust, then place on a plate. Cut a few decorative vents on the top and refrigerate for ½ hour or overnight.

Preheat oven to 450 degrees Fahrenheit and blind bake bottom crust for 8 to 10 minutes.

For the filling, place the fruit in a large mixing bowl and sprinkle with sugar, tapioca, and lemon juice; gently toss. Let fruit sit at room temperature for 15-20 minutes or until some juices are released.

Remove the blind-baked bottom crust from the oven and lower temperature to 375 degrees Fahrenheit. Pour fruit filling into crust, then place the smaller piece of dough over the top of the fruit mixture until almost, but not quite, touching the edges of the bottom crust. (The top piece should not be joined to the bottom piece.) In a small bowl, whisk together the egg with 1 tablespoon water, and brush the crust liberally with the egg wash. Return pie to the oven and bake for 45 minutes, or until filling bubbles and crust is golden. Remove from oven, place on a rack and cool to room temperature before serving.

Source: Thinkstock

Source: Thinkstock

8. Blueberry Hand Pies

Either use Bon Appétit‘s accompanying recipe for buttery pie crust, your own favorite pie crust, or a dough that has already been prepared to make these blueberry hand pies.


  • Buttery Pie Crust
  • All-purpose flour (for dusting)
  • 2 cups blueberries
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ cup sugar
  • ¼ teaspoon kosher salt
  • 1 large egg, whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Directions: Preheat oven to 375 degrees Fahrenheit. Roll out dough on a floured surface to a 15 x 12-inch rectangle. Cut into 6 rectangles. Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

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