Similar Recipes
Late-Summer Mixed-Fruit Pie
Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust.
Sweet Strawberry Pie
This pie is the perfect celebration of summer's premiere fresh fruit offering: fresh strawberries. It's perfection when served outdoors and a la mode.
Rhubarb Crisp
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
The Best Easy Cherry Pie
Here's how to make a flawless cherry pie every time, regardless of whether you use fresh or frozen fruit! It's always crispy on the bottom, flaky on the top, and perfection inside.
Pear Ginger Oatmeal Crumb Pie
Swap your traditional apple pie for this delicious Pear Ginger Pie. It's great all fall and winter long, and a welcome addition to holiday menus.
Summer Strawberry Pie
This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
Strawberry-Rhubarb Crisp
Use top-quality strawberries to make a variation on rhubarb crisp that packs in all the classic flavors of spring.
Rustic Apple-Cranberry Pie
No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.
Pineapple Pie
This pineapple pie is a revelation, and one you won't typically see on a pie menu. Lime juice and zest give it an added zing.
Mixed Berry Pie (Made with Frozen Berries)
Frozen berries are a great alternative to fresh for winter baking. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside.
This strawberry rhubarb pie is sweet and tangy, with a just-set, slightly saucy texture of softened fruit that still holds some of its shape.
Serve With
Strawberry Cheesecake Sundae Pots
Like the look of this? It's incredibly easy to make - and no bake! A twist on the classic cheesecake, this is perfect for entertaining because all the elements can be made ahead then simply assembled prior
Fruity No-Churn Ice Cream
This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried fruit.
Whipped cream (Chantilly cream)
Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. Spread it, pipe it, dollop it!
Crème Brûlée (French vanilla custard)
A classic Creme Brûlée recipe. French chic sophistication in dessert form - yet it's so easy to make! Excellent dinner party dessert idea.
Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
Blackberry Ice Cream
This eggless ice cream puts summer blackberries center stage, without any hint of custard to distract from their tart, jammy flavor. A tiny pinch of ground cinnamon highlights their natural aroma without any overt spiciness, while a squeeze of fresh lemon juice helps cut through the richness of cream.
Strawberry Dream Pie Ice Cream
The goat cheese base for this ice cream is flexible enough for a range of fruits and other flavors. Want to use blueberries instead? This base is lemony enough for them. Prefer brownie chunks with a swirl of dulce de leche? Goat cheese is savory enough to counteract the sweetness. But it's pretty awesome with strawberries, as used here.
Coeur à la Crème With Strawberry Sauce
Coeur à la Crème is a traditional French dessert that is, conveniently enough, almost always shaped as a heart. It features sweetened dairy, here made from cream and cream cheese and served in a deep red pool of strawberry sauce.
Lemon Ginger Blackberry Swirl Ice Cream
This ice cream pairs a bright, slightly spicy lemon-ginger base with a dark, sweet, and tart blackberry swirl.
Jeni Britton Bauer's Farmers Market Sundae
This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries.