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    12 Delicious Red Fruity Pie Amazing Recipes

    Summer JenkinsBy Updated:No Comments18 Mins Read

    You’re in for a treat with our roundup of 12 Delicious Red Fruity Pie Amazing Recipes! Whether you’re craving the classic comfort of a cherry pie or eager to explore the tangy zest of a raspberry delight, these recipes are sure to brighten your table and satisfy your sweet tooth. Dive in and discover your next favorite dessert that’s as vibrant in flavor as it is in color!

    Classic Red Cherry Pie

    Classic Red Cherry Pie
    You know that feeling when you bite into a pie and it’s just perfect? That’s what this Classic Red Cherry Pie is all about. It’s sweet, tangy, and has that flaky crust we all love.

    Ingredients

    • 2 cups all-purpose flour
    • 1 tsp salt
    • 2/3 cup unsalted butter, chilled
    • 4-6 tbsp ice water
    • 4 cups red cherries, pitted
    • 1 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 tbsp lemon juice
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
    3. Cut in 2/3 cup chilled unsalted butter until the mixture resembles coarse crumbs.
    4. Gradually add 4-6 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    5. Divide the dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
    6. In another bowl, combine 4 cups pitted red cherries, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice.
    7. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer and trim the edges.
    8. Pour the cherry mixture into the crust. Tip: Let the filling sit for 10 minutes to thicken slightly.
    9. Roll out the second dough disk, place over the filling, and seal the edges. Cut slits in the top for steam to escape.
    10. Brush the top with 1 beaten egg for a golden finish.
    11. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.

    Delight in every bite of this pie, where the juicy cherries and buttery crust create a harmony of flavors. Serve it warm with a scoop of vanilla ice cream for an extra treat.

    Strawberry Rhubarb Pie

    Strawberry Rhubarb Pie

    Warm summer days call for a dessert that’s both sweet and tangy, and nothing hits the spot quite like a homemade strawberry rhubarb pie. You’ll love how the juicy strawberries and tart rhubarb come together under a flaky crust.

    Ingredients

    • 2 cups strawberries, hulled and sliced
    • 2 cups rhubarb, chopped
    • 1 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 tbsp lemon juice
    • 1/2 tsp vanilla extract
    • 1/4 tsp salt
    • 2 pie crusts (store-bought or homemade)
    • 1 tbsp unsalted butter, cut into small pieces
    • 1 egg, beaten
    • 1 tbsp turbinado sugar

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt until well combined. Let sit for 10 minutes to macerate.
    3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
    4. Pour the filling into the crust and dot with butter pieces.
    5. Roll out the second pie crust and place it over the filling. Trim the edges, then crimp to seal. Cut a few slits in the top crust to vent.
    6. Brush the top crust with beaten egg and sprinkle with turbinado sugar.
    7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
    8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

    Flaky, buttery crust gives way to a luscious, jammy filling with the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an unforgettable summer treat.

    Raspberry Lattice Pie

    Raspberry Lattice Pie

    Raspberry lattice pie is the perfect summer dessert that combines sweet, tangy raspberries with a buttery, flaky crust. You’ll love how the vibrant red filling peeks through the golden lattice top, making it as beautiful as it is delicious.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 2/3 cup unsalted butter, chilled and cubed
    • 4-6 tbsp ice water
    • 4 cups fresh raspberries
    • 3/4 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 tbsp lemon juice
    • 1 egg, beaten
    • 1 tbsp coarse sugar

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
    3. Add 2/3 cup chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
    4. Gradually add 4-6 tbsp ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
    5. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
    6. In another bowl, gently toss 4 cups fresh raspberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice.
    7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and pour in the raspberry filling.
    8. Roll out the second dough disk and cut into strips to create a lattice top. Weave the strips over the filling, trim the excess, and crimp the edges.
    9. Brush the lattice with 1 beaten egg and sprinkle with 1 tbsp coarse sugar for a golden finish. Tip: Chilling the pie for 15 minutes before baking helps prevent shrinkage.
    10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

    Now, the raspberry lattice pie is ready to steal the show with its juicy, sweet-tart filling and crisp, buttery crust. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

    Red Currant and Apple Pie

    Red Currant and Apple Pie

    Just imagine biting into a pie where the tartness of red currants perfectly balances the sweetness of apples, all wrapped in a flaky crust. You’re going to love how these flavors come together in this simple yet stunning dessert.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, chilled and diced
    • 1/4 cup ice water
    • 1/2 tsp salt
    • 1 cup red currants
    • 2 cups apples, peeled and sliced
    • 3/4 cup sugar
    • 1 tbsp lemon juice
    • 1 tsp ground cinnamon
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
    3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
    4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    5. Divide the dough in half, wrap in plastic, and chill for 30 minutes.
    6. In another bowl, combine 1 cup red currants, 2 cups sliced apples, 3/4 cup sugar, 1 tbsp lemon juice, and 1 tsp ground cinnamon.
    7. Roll out one dough half on a floured surface to fit a 9-inch pie dish. Place it in the dish.
    8. Add the fruit mixture to the pie dish.
    9. Roll out the second dough half and place it over the filling. Trim and crimp the edges to seal.
    10. Brush the top with 1 beaten egg for a golden finish. Tip: Make a few slits on top for steam to escape.
    11. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

    After baking, the pie emerges with a golden, buttery crust and a filling that’s both sweet and tart. Serve it warm with a scoop of vanilla ice cream for an extra treat.

    Mixed Berry Pie with a Crumb Topping

    Mixed Berry Pie with a Crumb Topping

    Wow, have you ever had one of those days where only a slice of homemade pie will do? This mixed berry pie with a crumb topping is your answer—juicy, sweet, and just a little tart, all hugged by a buttery crust.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/4 tsp salt
    • 3/4 cup unsalted butter, cold and cubed
    • 4 cups mixed berries (strawberries, blueberries, raspberries)
    • 1/2 cup brown sugar
    • 1 tbsp lemon juice
    • 1/4 cup cornstarch

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt.
    3. Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
    4. Press half of the crumb mixture into the bottom of a 9-inch pie dish to form the crust. Chill in the fridge for 15 minutes.
    5. In another bowl, gently toss 4 cups mixed berries with 1/2 cup brown sugar, 1 tbsp lemon juice, and 1/4 cup cornstarch until evenly coated.
    6. Pour the berry mixture over the chilled crust, spreading it evenly.
    7. Sprinkle the remaining crumb mixture over the berries, covering them completely.
    8. Bake for 45 minutes, or until the topping is golden brown and the berry filling is bubbling.
    9. Let the pie cool for at least 2 hours before serving to allow the filling to set.

    So, there you have it—a pie that’s bursting with berry goodness and topped with a crunchy, buttery crumb. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

    Red Plum and Cinnamon Pie

    Red Plum and Cinnamon Pie

    Summer’s here, and what better way to celebrate than with a pie that combines the juicy sweetness of red plums with the warm spice of cinnamon? You’re going to love how these flavors come together in a dessert that’s as comforting as it is vibrant.

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 tsp salt
    • 3/4 cup unsalted butter, chilled and diced
    • 4 tbsp ice water
    • 6 red plums, pitted and sliced
    • 1/2 cup brown sugar
    • 1 tsp ground cinnamon
    • 1 tbsp lemon juice
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
    3. Add 3/4 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
    4. Gradually add 4 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    5. Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Place it in the dish and trim the edges.
    6. In another bowl, toss 6 sliced red plums with 1/2 cup brown sugar, 1 tsp ground cinnamon, and 1 tbsp lemon juice.
    7. Pour the plum mixture into the pie crust. Roll out the second half of the dough and place it over the plums. Seal and crimp the edges.
    8. Brush the top with 1 beaten egg for a golden finish. Cut a few slits in the top to vent.
    9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
    10. Let the pie cool for at least 2 hours before slicing. Tip: This allows the filling to set properly.

    The crust is buttery and crisp, while the plums soften into a jammy, cinnamon-spiced filling. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

    Cherry Berry Pie with Almond Crust

    Cherry Berry Pie with Almond Crust

    Ready to dive into a dessert that’s as fun to make as it is to eat? This cherry berry pie with an almond crust is a summer staple, bursting with juicy flavors and a nutty, buttery base that’ll have everyone asking for seconds.

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 cup almond flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, chilled and diced
    • 4-6 tbsp ice water
    • 2 cups cherries, pitted and halved
    • 1 cup mixed berries (strawberries, blueberries, raspberries)
    • 1/2 cup granulated sugar
    • 2 tbsp cornstarch
    • 1 tbsp lemon juice
    • 1 egg, beaten (for egg wash)
    • 1 tbsp coarse sugar (for sprinkling)

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, and 1/2 tsp salt.
    3. Add 1/2 cup diced, chilled butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
    4. Gradually add 4-6 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
    5. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
    6. On a floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
    7. In another bowl, combine 2 cups cherries, 1 cup mixed berries, 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice. Toss gently to coat.
    8. Pour the fruit mixture into the prepared crust. Fold the edges over the filling, leaving the center open.
    9. Brush the crust with beaten egg and sprinkle with 1 tbsp coarse sugar. Tip: This adds a beautiful golden color and crunch.
    10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
    11. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

    Kick back and enjoy this pie’s perfect balance of sweet and tart, with a crust that’s irresistibly crisp. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

    Red Grape and Mascarpone Pie

    Red Grape and Mascarpone Pie

    Ever find yourself staring at a bunch of red grapes and thinking, ‘What can I do with these besides just eat them?’ Well, you’re in for a treat. This Red Grape and Mascarpone Pie is your answer—a delightful mix of sweet, creamy, and a little bit tangy that’s perfect for any occasion.

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 cup unsalted butter, chilled and diced
    • 1/4 cup ice water
    • 2 cups red grapes, halved
    • 1 cup mascarpone cheese
    • 1/4 cup sugar
    • 1 tsp vanilla extract
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs.
    3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges.
    5. In another bowl, combine mascarpone, sugar, and vanilla extract until smooth.
    6. Spread the mascarpone mixture evenly over the pie crust.
    7. Arrange the halved grapes on top of the mascarpone layer.
    8. Brush the edges of the crust with the beaten egg for a golden finish. Tip: This step is key for that perfect bakery-style look.
    9. Bake for 35-40 minutes, or until the crust is golden and the filling is set. Tip: Let the pie cool for at least 10 minutes before slicing to ensure clean cuts.

    Unbelievably creamy with bursts of juicy grapes, this pie is a showstopper. Serve it slightly warm with a dollop of whipped cream or enjoy it as is for a simple yet elegant dessert.

    Strawberry and Cream Cheese Pie

    Strawberry and Cream Cheese Pie

    Delightfully creamy and bursting with fresh strawberry flavor, this pie is your next summer dessert obsession. You’ll love how the tangy cream cheese balances the sweet berries, all nestled in a buttery crust.

    Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup unsalted butter, melted
    • 1/4 cup granulated sugar
    • 8 oz cream cheese, softened
    • 1/2 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 cup heavy cream
    • 2 cups fresh strawberries, sliced
    • 1/4 cup strawberry jam

    Instructions

    1. Preheat your oven to 350°F.
    2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted unsalted butter, and 1/4 cup granulated sugar until well combined.
    3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
    4. In a large bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth.
    5. In another bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold into the cream cheese mixture. Tip: Fold gently to keep the mixture light and airy.
    6. Spread the cream cheese mixture into the cooled crust. Arrange 2 cups sliced fresh strawberries on top.
    7. Warm 1/4 cup strawberry jam in the microwave for 15 seconds, then brush over the strawberries for a glossy finish. Tip: Use a pastry brush for an even application.

    Silky smooth cream cheese meets juicy strawberries in every bite, making this pie irresistibly refreshing. Serve it chilled with a dollop of whipped cream or a drizzle of chocolate for an extra treat.

    Raspberry and White Chocolate Pie

    Raspberry and White Chocolate Pie

    Let’s dive into making a Raspberry and White Chocolate Pie that’s as delightful to look at as it is to eat. Perfect for summer gatherings or when you’re just in the mood for something sweet and tangy.

    Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup granulated sugar
    • 6 tbsp unsalted butter, melted
    • 1 cup white chocolate chips
    • 1/2 cup heavy cream
    • 2 cups fresh raspberries
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C).
    2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted unsalted butter until well combined.
    3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely. Tip: Use the bottom of a measuring cup to press the crust evenly.
    4. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer, then remove from heat.
    5. Pour the hot cream over 1 cup white chocolate chips in a bowl, let sit for 1 minute, then stir until smooth. Stir in 1 tsp vanilla extract.
    6. Pour the white chocolate mixture into the cooled crust, spreading evenly. Chill in the refrigerator for at least 2 hours until set. Tip: For a quicker set, place in the freezer for 30 minutes.
    7. Before serving, top the pie with 2 cups fresh raspberries and dust with 1/4 cup powdered sugar. Tip: For an extra touch, drizzle with melted white chocolate.

    With its creamy white chocolate filling and fresh raspberry topping, this pie offers a perfect balance of sweetness and tartness. Serve it chilled with a scoop of vanilla ice cream for an extra indulgent treat.

    Red Apple and Cranberry Pie

    Red Apple and Cranberry Pie

    Now, imagine biting into a pie that perfectly balances the tartness of cranberries with the sweet crunch of red apples. It’s a festive twist on the classic apple pie that’ll have everyone asking for seconds.

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup unsalted butter, chilled and diced
    • 1/4 cup ice water
    • 3 large red apples, peeled and thinly sliced
    • 1 cup fresh cranberries
    • 3/4 cup granulated sugar
    • 1 tbsp lemon juice
    • 1 tsp ground cinnamon
    • 1/4 tsp salt
    • 1 egg, beaten

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups all-purpose flour and 1/4 tsp salt.
    3. Add 1 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
    4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
    5. Divide the dough into two balls, flatten into disks, wrap in plastic, and chill for 30 minutes.
    6. In another bowl, toss 3 thinly sliced red apples, 1 cup fresh cranberries, 3/4 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp ground cinnamon until well combined.
    7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish.
    8. Pour the apple-cranberry mixture into the pie crust. Dot with small pieces of butter if desired.
    9. Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top for steam to escape.
    10. Brush the top with 1 beaten egg for a golden finish. Tip: For extra shine, sprinkle a little sugar on top before baking.
    11. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

    Vibrant and bursting with flavor, this pie offers a delightful contrast between the tender apples and the juicy cranberries. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert.

    Blackberry and Red Cherry Pie

    Blackberry and Red Cherry Pie

    Fancy a pie that’s bursting with summer flavors? This blackberry and red cherry pie is your go-to for a sweet, tangy treat that’s as fun to make as it is to eat. Perfect for picnics or a cozy night in, it’s a crowd-pleaser that’ll have everyone asking for seconds.

    Ingredients

    • 2 cups fresh blackberries
    • 2 cups fresh red cherries, pitted
    • 1 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 tbsp lemon juice
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 2 pie crusts (homemade or store-bought)
    • 1 egg, beaten
    • 1 tbsp water

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, gently mix blackberries, cherries, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined. Tip: Let the mixture sit for 10 minutes to draw out the juices.
    3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
    4. Pour the fruit mixture into the crust, spreading it evenly.
    5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Tip: Cut a few slits in the top crust to allow steam to escape.
    6. In a small bowl, whisk together the beaten egg and water. Brush this mixture over the top crust for a golden finish.
    7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
    8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

    Zesty and vibrant, this pie offers a delightful contrast between the juicy berries and the flaky crust. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

    Conclusion

    Kickstart your baking adventure with these 12 luscious red fruity pie recipes that promise to delight your taste buds and brighten any table. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s something here for everyone. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the joy of baking!

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