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Making Summer Fruit Pies Isn’t as Hard as You Might Think

Making a pie crust is often intimidating but with this recipe, it doesn’t have to be.
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Making Summer Fruit Pies Isn’t as Hard as You Might Think
The secret to any fruit pie is to chill it well after assembly and before baking. JeanMarie Brownson/TNS
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Every year, our family spends a summer week or two in a cabin along the eastern shores of Lake Michigan. I’m not sure if we go more for the incredible sunsets or the fruit pies we enjoy afterward nearly every evening.

In preparation, I ensure our rental has a decent oven, pack my oversized rolling pin, a couple of pie pans, and a box of instant tapioca along with the beach towels. We hit the local farm stands for fruits as soon as we arrive.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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