Summer Berry Pie with Sparkling Moscato
We’re declaring that it’s a sweet treat summer. Inspired by the effervescent allure of our Moscato Dessert Wine, we wanted to make a dessert that feels perfect for July. While pie might not be the first thing on your list when you think of summer, it won’t take long for the enticing combination of summer fruit inside warm pastry to change your mind!
This recipe takes advantage of delicious late summer fruits, but feel free to get creative! We used strawberries and blueberries, and sealed it into our favorite whole-wheat pie crust for some extra dimension. Pop a chilled Moscato and let’s sip dessert & bake it too!
Late-Summer Mixed-Fruit Pie Recipe
By Stella Parks for Serious Eats
Ingredients
- 3 medium plums, apricots, or nectarines (about 12 ounces; 340g)
- 9 ounces pitted cherries (1 2/3 heaping cups; 255g), from about 12 ounces whole fruit (2 1/4 heaping cups; 340g)
- 6 ounces fresh blueberries, blackberries, or raspberries (1 cup; 170g)
- 4 ounces Cape gooseberries, currants, or fresh cranberries (1/2 cup; 110g)
- 7 ounces sugar (1 cup; 195g)
- 1/2 teaspoon (2g) kosher salt
- 1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g)
- Favorite pie dough, rolled and chilled as per the directions for a double crust
- Sprinkling Sugar
Directions
For the Filling: Wash your stone fruit (no need to peel), cut into 1/2-inch slices, and measure out 9 ounces (1 1/2 cups; 255g) in a large bowl. Add pitted cherries, blueberries, and Cape gooseberries, or whatever mix of fruit you prefer, to bring the total weight to 28 ounces (790g; volume will vary). Toss with sugar, salt, and tapioca starch, folding with a flexible spatula until well combined. Scrape into a prepared pie shell and place the top crust in whatever configuration you prefer: a solid sheet, a lattice, a herringbone, or checkerboard. Trim away excess dough and refrigerate to ensure the top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F (205°C).
To Bake: Place our chilled pie on a parchment-lined rimmed baking sheet. Bake until the crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If the crust completely covers the filling, bake until the pie reaches an internal temperature of 212°F (100°C) on a digital thermometer.
To Serve: Cool pie for at least 3 hours, depending on the type of pie plate. (Above that temperature, filling will be runny and thin.) Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure under-crust is completely cut.
Serve à la mode and with chilled sparkling Moscato for a perfect summertime treat!
