Summer Fruit Pie with Crumb Topping

This Summer Fruit Pie with Crumb Topping is a delightful way to celebrate the bounty of summer. With its blend of juicy stone fruits like peaches, cherries, and plums, this pie captures the essence of sunny days. Perfect for picnics, barbecues, or as a dessert for family gatherings, it’s both visually stunning and incredibly delicious. The crumb topping adds a delightful crunch that pairs wonderfully with the sweet filling. Get ready to impress your friends and family with this show-stopping dessert!

Why You’ll Love This Recipe

• Easy to Make: This pie is straightforward, making it perfect for bakers of all skill levels.
• Fresh Fruit Flavor: Using fresh summer stone fruits results in a vibrant flavor that is hard to resist.
• Customizable Ingredients: Feel free to mix and match your favorite fruits for a unique twist every time.
• Perfect for Any Occasion: Whether it’s a holiday feast or a casual get-together, this pie fits right in.
• Delicious Crumb Topping: The crunchy topping contrasts beautifully with the soft fruit filling.

Tools and Preparation

To make your baking experience smooth, having the right tools on hand is essential. Here’s what you’ll need.

Essential Tools and Equipment

• Mixing bowls
• Rolling pin
• Pie pan
• Whisk
• Fork
• Baking sheet

Importance of Each Tool

• Mixing bowls: These are essential for combining ingredients without mess.
• Rolling pin: A must-have for rolling out dough evenly for your pie crust.
• Pie pan: Ensures your pie has the perfect shape and depth.
• Whisk: Helps combine dry ingredients smoothly without clumps.

Ingredients

For the Pie Crust

• 1 3/4 cups all-purpose flour (245 g)
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons cold unsalted butter (140 g or 1 1/4 sticks)
• 6 to 8 tablespoons ice cold water

For the Filling

• 8 cups sliced summer stone fruit (like nectarines, plums, cherries)
• 3/4 cup granulated sugar (150 g)
• 6 to 8 tablespoons tapioca starch
• Juice and zest of 1/2 lemon
• 1/2 teaspoon ground cinnamon

For the Crumb Topping

• 1 cup all-purpose flour (140 g)
• 1/2 cup granulated sugar (100 g)
• 1/4 cup Turbinado sugar (60 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract

How to Make Summer Fruit Pie with Crumb Topping

Step 1: Make the Pie Crust

• In a large bowl, combine the flour, sugar, and salt using a whisk.
• Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Toss to coat.
• Use your fingers to press and smash the butter into small bits about the size of peas.

Step 2: Form the Dough

• Sprinkle 6 tablespoons of ice-cold water into the bowl. Stir with a fork until shaggy.
• Add more water one tablespoon at a time if needed until you can form a dough.
• Pat the dough into a disk about 1-inch thick. Cover with plastic wrap and chill in the refrigerator for at least an hour.

Step 3: Roll Out the Dough

• Preheat your oven to 400°F (200°C).
• Once chilled, place dough on a floured surface. If too firm, let it sit at room temperature briefly.
• Roll out to about 12 inches in diameter for a standard pie pan.

Step 4: Prepare for Baking

• Transfer rolled dough into the pie pan without stretching it. Trim excess dough leaving about an inch overhang.
• Fold excess dough under itself along the edge of the pan and crimp decoratively.

Step 5: Make the Fruit Filling

• In a large bowl, mix together sliced stone fruit, sugar, tapioca starch, lemon juice and zest, and cinnamon.
• Pour this mixture into your prepared crust.

Step 6: Bake Initial Layer

• Place your filled pie on a rimmed baking sheet to catch drips. Bake for 30 minutes at 400°F.

Step 7: Create Crumb Topping

• While baking, mix all topping ingredients in another bowl until crumbly.
• Combine melted butter and vanilla; drizzle over dry ingredients while stirring with a fork.

Step 8: Finish Baking

• After initial bake time, remove pie from oven. Sprinkle crumb topping evenly over filling.
• Reduce temperature to 375°F (190°C). Continue baking until juices bubble through topping (about 35–45 minutes).

Step 9: Cool Before Serving

• Let your pie cool completely before slicing—approximately four hours—to ensure clean cuts. Enjoy!

How to Serve Summer Fruit Pie with Crumb Topping

Serving your Summer Fruit Pie with Crumb Topping can elevate the dessert experience. Here are some delightful ways to enjoy this pie that highlight its fresh flavors and textures.

A La Mode

• Serve warm slices of pie with a scoop of vanilla ice cream on top. The creaminess of the ice cream complements the juicy fruit perfectly.

Fresh Whipped Cream

• Top each slice with light and fluffy whipped cream. This adds a rich texture that balances the sweetness of the fruit and crumb topping.

Lemon Zest Garnish

• Sprinkle fresh lemon zest over the pie before serving. This enhances the citrus notes and adds a pop of color to your presentation.

Berry Compote

• Drizzle a homemade or store-bought berry compote over each slice. The tartness of berries contrasts beautifully with the sweet pie filling.

Mint Leaves

• Garnish each piece with fresh mint leaves for a refreshing touch. This adds visual appeal and a hint of herbal flavor.

How to Perfect Summer Fruit Pie with Crumb Topping

Perfecting your Summer Fruit Pie with Crumb Topping requires attention to detail and some helpful tips to ensure it turns out just right.

• Choose ripe fruit: Opt for seasonal, ripe summer stone fruits for maximum flavor. Overripe fruits can make the filling too watery, while underripe ones may lack sweetness.

• Adjust tapioca starch: Use more or less tapioca starch depending on how juicy your fruit is. This helps achieve the perfect consistency in your filling.

• Chill your crust: Always chill your dough before baking. A cold crust ensures a flaky texture and prevents it from shrinking during baking.

• Monitor baking time: Keep an eye on your pie as it bakes. If the crumb topping starts browning too quickly, cover it loosely with foil to prevent burning.

• Let it cool completely: Allow the pie to cool for about 4 hours before slicing. This helps the filling set properly and makes for cleaner slices.

Best Side Dishes for Summer Fruit Pie with Crumb Topping

Pairing side dishes with your delicious Summer Fruit Pie with Crumb Topping can enhance your meal experience. Here are some delightful options:

1. Grilled Peaches: Sweet grilled peaches drizzled with honey can complement the pie’s flavors wonderfully.
2. Arugula Salad: A peppery arugula salad dressed in a light vinaigrette offers a refreshing contrast to the pie’s sweetness.
3. Cheese Platter: A selection of soft cheeses like brie or goat cheese pairs well, providing creamy textures alongside the dessert.
4. Vanilla Yogurt: Serve individual bowls of vanilla yogurt as a lighter option that balances out the richness of the pie.
5. Fruit Salad: A simple mix of seasonal fruits can refresh your palate and add variety to your dessert table.
6. Savory Scones: Cheese or herb scones provide a savory contrast, making for an interesting combination when served alongside dessert.
7. Toasted Nuts: Offering toasted almonds or pecans enhances both flavor and crunch, creating a delightful texture experience.
8. Sparkling Water: Refreshing sparkling water infused with lemon or lime cleanses the palate between bites, making every taste enjoyable.

Common Mistakes to Avoid

When making a Summer Fruit Pie with Crumb Topping, it’s easy to encounter some common pitfalls. Here are a few mistakes to watch out for to ensure your pie turns out perfectly.

• Using too much tapioca starch: If you add too much tapioca starch, the filling may become overly thick and gummy. Adjust the amount based on the juiciness of your fruit for the best results.

• Skipping the chilling step: Neglecting to chill the dough can lead to a tough crust. Always refrigerate your dough before rolling it out to maintain its flakiness.

• Not pre-baking the crust: Failing to pre-bake your crust can cause it to become soggy. A quick bake before filling helps create a sturdy base for your summer fruit pie.

• Overmixing the crumb topping: Mixing the crumb topping too much can result in a dense texture. Gently combine the ingredients until they are just clumping together for that desired crumbliness.

• Ignoring cooling time: Cutting into your pie while it’s still warm can make serving messy. Allow it to cool completely for about 4 hours to let the filling set properly.

Refrigerator Storage

• Store leftover pie in an airtight container in the refrigerator.
• It will last up to 3 days, keeping it fresh and tasty.

Freezing Summer Fruit Pie with Crumb Topping

• Wrap the pie tightly in plastic wrap and then in aluminum foil.
• It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating Summer Fruit Pie with Crumb Topping

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and reheat for about 10-15 minutes until warmed through.

• Microwave: Place a slice on a microwave-safe plate and heat for 30-45 seconds, checking for warmth.

• Stovetop: Cover a skillet over low heat and warm slices gently for about 5 minutes, turning occasionally to prevent burning.

Frequently Asked Questions

Can I use frozen fruit for this Summer Fruit Pie with Crumb Topping?

Yes, you can use frozen summer stone fruits. Just thaw them first and drain any excess moisture before using them in your pie.

How do I know when my pie is done baking?

Your pie is done when the juices are thickened and bubbling through the crumb topping, usually after around 35-45 minutes at 375°F (190°C).

Can I customize the fruit used in this recipe?

Absolutely! Feel free to mix different summer stone fruits like cherries, plums, or apricots based on your preference or what you have on hand.

What if my crumb topping becomes too dark while baking?

If you notice that your crumb topping is browning too quickly, simply cover it loosely with aluminum foil during baking to prevent burning while allowing the filling to cook through.

Is there an alternative to tapioca starch if I can’t find it?

Yes! You can substitute cornstarch in equal amounts, but be aware that it may require a longer baking time compared to tapioca starch.

Final Thoughts

This Summer Fruit Pie with Crumb Topping is not only delicious but also versatile. You can easily customize it with various stone fruits based on what’s in season or your personal favorites. Whether served warm or chilled, this pie is sure to impress at any summer gathering. Give it a try and enjoy every bite!

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Summer Fruit Pie with Crumb Topping

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• Author: Olivia
• Total Time: 1 hour 45 minutes
• Yield: Serves 8

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Description

This Summer Fruit Pie with Crumb Topping is a vibrant tribute to the season’s freshest stone fruits, featuring juicy peaches, sweet cherries, and luscious plums. With its golden, crunchy topping, this pie offers a delightful contrast to the tender fruit filling. Ideal for picnics, family gatherings, or backyard barbecues, it’s sure to be the star of the dessert table. Not only is it easy to prepare, but it also allows you to customize with your favorite fruits. Serve warm with a scoop of vanilla ice cream or fresh whipped cream to enhance its deliciousness. Get ready to impress your loved ones with this stunning summer treat!

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons cold unsalted butter
• 6 to 8 tablespoons ice cold water
• 8 cups sliced summer stone fruit (peaches, cherries, plums)
• 3/4 cup granulated sugar
• 6 to 8 tablespoons tapioca starch
• Juice and zest of 1/2 lemon
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour (for crumb topping)
• 1/2 cup granulated sugar (for crumb topping)
• 1/4 cup Turbinado sugar (for crumb topping)
• 1 teaspoon ground cinnamon (for crumb topping)
• 1/2 teaspoon ground ginger (for crumb topping)
• 1/4 teaspoon kosher salt (for crumb topping)
• 6 tablespoons unsalted butter (melted for crumb topping)
• 1 teaspoon vanilla extract (for crumb topping)

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Instructions

1. Make the pie crust by mixing flour, sugar, salt, and cold butter until crumbly. Add ice water gradually until dough forms. Chill for at least an hour.
2. Roll out the chilled dough and transfer it to a pie pan. Trim and crimp edges.
3. Prepare the filling by combining sliced fruits with sugar, tapioca starch, lemon juice and zest, and cinnamon. Pour into the crust.
4. Bake at 400°F for 30 minutes on a baking sheet.
5. For the crumb topping, mix flour, sugars, spices, melted butter, and vanilla until crumbly; sprinkle over baked fruit filling.
6. Reduce oven temperature to 375°F and bake until bubbly (35–45 minutes).
7. Cool completely before serving.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 140mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg