Peach pies with figs, cherries, apricots, blueberries…

by Linda Hopkins

It would be nearly impossible to have a “summer fresh fruit week” without a pie or two…or three.

I’m so into the refrigerated pie crust that Connor turned me onto, that I bought a half-dozen boxes when I found them on sale at Safeway.

They are in the freezer and I’m “pie-ready” for the summer!

Peach, Fig, and Cherry Pie

Pie

1 Pillsbury refrigerated pie crust (half a box)
1 pound ripe peaches, halved, pitted, and cut into 1/2-inch wedges
1/2 pound ripe figs, stems trimmed, cut into 1/2-inch wedges
1/2 pound ripe cherries, pitted and halved
Zest and juice from 1 lime
1/4 cup flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Streusel Topping
1/2 cup finely chopped almonds
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

Vanilla ice cream, optional

Pie: Combine the peaches, figs, and cherries in a large bowl. Add in the lime zest and juice; toss to blend.

In a smaller bowl, mix together the flour, sugar, and cinnamon. Sprinkle the flour mixture over the fruit. Fold gently, just to blend without crushing the fruit.

Line a pie pan with the refrigerated pie crust. Spoon the fruit into the pan and crimp the crust. Preheat the oven to 350 degrees.

Streusel Topping: Combine the almonds, brown sugar, flour, cinnamon, and lemon zest in a medium bowl. Pour in the melted butter and stir to combine.

Sprinkle the topping evenly over the fruit. Bake in preheated oven for about 35 to 40 minutes or the top is golden brown and the fruit juices are bubbly. Let cool to warm or room temperature.

Serve with ice cream, if desired.

Serves 8