Summer’s vast assortment of ripe fruits and veggies make it one of our favorite seasons to cook from. And one of the very best ways to showcase all their flavors, whether sweet or savory, is to cook them in a buttery, flaky pie crust. Whatever seasonal fruits or veggies you use as the filling, when it comes to these summery pies, everyone will agree that one slice just isn’t enough.
Refreshing and light, this boozy pie from Austin-based Baked and Boozy is like sipping a chilled glass of blackberry lemonade but spiked and in pie form!
This slab pie from The New York Times is bursting with some of the best stone fruits of summer. And it’s way easier to assemble than a classic pie thanks to its simple free-form shape.
With help from a favorite store-bought ingredient, our test kitchen easily transforms a rainbow of ripe tomatoes into a savory tart with cheddar, thyme and a drizzle of floral honey.
Using clever cut-outs in the almost nutty-tasting rye crust, Food & Wine allows the moisture in this blueberry pie to evaporate from the fruit filling as it bakes, deepening the flavor.
The creamy coconut and zesty lime in this custard pie from Saveur gives us all the beachy vibes we’ve been craving this summer in a perfect balance of tart and sweet.
Juicy Fredricksburg peaches would make a tasty crumble pie with a subtle hint of cinnamon for some added spice with this recipe from Sally’s Baking Addiction.
Developed by Tanji herself, she entered this kicked up habanero lime pie in a dessert contest at Z Tejas Grill in Austin that benefited the Live Strong campaign and ended up taking second place!
Sheet pan desserts are an easy way to feed a crowd fast. In this recipe from Martha Stewart, it’s even easier thanks to her simple 4-ingredient frozen blueberry filling.
In this twist on the classic, all-American cherry pie from Broma Bakery, a buttery crumb topping takes the place of the traditional pie crust top, and it made even better topped with a heaping scoop of vanilla ice cream.
Impressive yet oh-so-easy, this dish from Southern Living is made with ribbons of raw zucchini and yellow squash tossed in an herbaceous “Summer Sauce” so tasty you’ll basically want to put it on everything.
Cheese cracker crust, an herby whipped feta spread and a mountain of fresh, ripe tomatoes, sliced cucumbers, olives, herbs, and red onion — Joy the Baker truly celebrates the savory flavors of summer in this tart.
Strawberries take center stage in this reimagined Key Lime Pie recipe from Southern Living. Plus, we love that’s made in slab-pie form, fit for feeding the whole family!