Tag: fruit pie

The Most Popular Pies from Oh Sweet Basil: Tried-and-True Classics

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There’s just something magical about pie. It’s nostalgic, homey, a little bit messy, and my absolute favorite type of dessert! Over the years, I have shared so many incredible pie recipes here on Oh Sweet Basil, but a few of them have earned their place as true fan favorites—the best pie recipes you all make again and again.

This roundup features my most popular pies of all time, from classic fruit pies with buttery, flaky crusts to creamy custard pies and rich holiday favorites. Whether you’re planning your Thanksgiving menu or just craving a slice of something sweet on a Sunday afternoon, these tried-and-true pies deliver every single time.

Classic Fruit Pies

Fruit pies are the heart of homemade pie baking—simple ingredients, bright flavors, and that irresistible blend of tender fruit and flaky crust. These classic fruit pies are some of our most popular recipes because they never go out of style and always taste like home.

Classic Apple Pie

This is the apple pie everyone remembers from childhood—tender cinnamon-spiced apples tucked inside a flaky, buttery crust. It’s cozy, nostalgic, and everything a homemade apple pie should be.

Cherry Pie

Bright, juicy cherries shine in this classic cherry pie with a golden, flaky crust. It’s sweet, a little tart, and absolutely gorgeous with its lattice top. Perfect for holidays, BBQs, or anytime you want a timeless, crowd-pleasing dessert.

Blueberry Pie

Bursting blueberries and a hint of lemon come together in this vibrant, juicy pie. The filling thickens beautifully without being overly sweet, making every slice taste fresh and summery. It’s a true favorite for good reason!

Dutch Apple Pie

This Dutch apple pie takes everything you love about classic apple pie and tops it with a buttery, cinnamon-spiced streusel that bakes into golden, crumbly perfection.

Razzleberry Pie

A perfect mix of raspberries, blackberries, and blueberries creates the most flavorful berry filling. It’s sweet, tart, and beautifully jammy inside a crisp, buttery crust. This pie disappears fast—every single time.

Blackberry Marionberry Pie

This pie is all about deep, rich berry flavor. Marionberries and blackberries bake down into a lush, sweet-tart filling that pairs perfectly with a flaky all-butter crust. It’s rustic, beautiful, and unbelievably delicious.

Holiday & Comfort Pies

These are the pies that make the holidays feel like the holidays. Warm spices, rich fillings, buttery crusts, and a seasonal flavors that makes every bite feel special.

Pumpkin Pie

Creamy, spiced, and silky smooth—this is the pumpkin pie that makes Thanksgiving complete. The warm blend of cinnamon, nutmeg, and cloves creates that perfect holiday flavor everyone loves.

Sweet Potato Pie

Warm spices, mashed sweet potatoes, and a silky smooth filling create the coziest fall dessert. It’s sweet, earthy, and a Southern classic that belongs on every holiday menu.

Pecan Pie

Sweet, caramel-like filling and crunchy toasted pecans bake into a classic Southern dessert that’s perfect for the holidays. It’s gooey, buttery, and unbelievably good.

Cream & Custard Pies

Light, silky, and totally irresistible, cream and custard pies are the perfect combination of smooth filling and a buttery crust or graham cracker crust. These pies are reader favorites because they’re easy to make and always a crowd-pleasers.

French Silk Pie

Light, silky chocolate mousse inside a crisp crust and topped with fresh whipped cream—this French silk pie is elegant, dreamy, and incredibly rich. A chocolate lover’s dream dessert.

Classic Banana Cream Pie

Layers of fresh bananas, smooth vanilla custard, and fluffy whipped cream come together in this comforting, from-scratch banana cream pie. It’s sweet, creamy, and always a hit with family and friends.

Chocolate Cream Pie

Rich, velvety chocolate pudding fills a buttery crust and gets topped with a cloud of whipped cream. It’s simple, decadent, and the perfect chocolate dessert when you want something classic and satisfying.

No Bake Coconut Cream Pie

Creamy coconut filling, fresh whipped cream, and a flaky crust make this no-bake pie unbelievably easy and irresistibly good. It’s tropical, light, and perfect for Thanksgiving!

Indulgent Favorites

When you’re craving a dessert that goes all-in on richness, sweetness, and pure comfort, these indulgent pies are exactly what you need. I hope you have your stretchy pants on!

Dulce de Leche Banana Cream Pie

This dreamy twist on a classic banana cream pie gets an irresistible upgrade with dulce de leche. Layers of fresh bananas, custard, and caramel-like sweetness come together in a graham cracker crust.

No Bake Oreo Pie

A cookies-and-cream lover’s dream! This no-bake Oreo pie features a crunchy Oreo crust filled with a fluffy, creamy Oreo-studded filling.

Ultimate Peanut Butter Pie

Extra creamy, ultra peanut-buttery, and completely irresistible. This pie is loaded with smooth peanut butter filling nestled in a chocolate graham crust and topped with Reese’s Peanut Butter Cups and chocolate drizzle.

Bright & Citrus Pies

Tangy, refreshing, and bursting with bright flavor, citrus pies bring a bright pop to any dessert table. These recipes are perfect when you want something sweet but not heavy. We especially love them during the holidays when it seems like so many recipes are rich and heavy!

Lemon Meringue Pie

Bright, tangy lemon curd topped with fluffy toasted meringue—this pie is sunshine in dessert form. The balance of sweet, tart, and airy makes it a timeless favorite.

Key Lime Pie

Creamy, tangy, and perfectly refreshing, this Key lime pie has the ideal balance of sweet and citrus. With its buttery graham cracker crust, it’s a fan favorite!

Pie Crust Recipes

The foundation of every unforgettable pie starts with a great crust, and these tried-and-true recipes are Carrian’s absolute essentials.

All Butter Pie Crust

This is Carrian’s go-to flaky pie crust—crisp edges, tender layers, and rich buttery flavor. It’s easy to work with and elevates every single pie in the roundup.

Mom’s Fail Proof Pie Crust

This tried-and-true crust never fails. It rolls out beautifully, bakes up tender and flaky, and is perfect for beginners or anyone who wants a no-stress, reliable pie dough.

Graham Cracker Crust

Simple, buttery, and lightly sweet, this graham cracker crust is the perfect base for cream pies, citrus pies, and no-bake desserts. It takes just minutes to make and always tastes amazing.

These are the best pie recipes you all come back to year after year, and it makes our hearts so happy. Whether you’re celebrating the holidays, hosting Sunday dinner, or baking “just because,” we hope these recipes bring joy to your kitchen and something extra sweet to your table. If you try one, let us know which one becomes your new favorite!

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November 20, 2025
The Best Peaches and Cream Pie Recipe – Oh Sweet Basil
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Who doesn’t like Peaches and Cream? Here’s a great way to enjoy this yummy combination in a fabulous pie with our all butter pie crust!

My friend Lisa brought me the most delicious, can’t-stop-eating-this-pie and my life has never been the same. Why haven’t I ever had a simple peaches and cream pie? IT’S SO GOOD! I think the secret is absolutely in the peaches. I know, you thought it would be the cream. But that’s just creamy and wonderful, it’s the peaches that can ruin everything and these peaches are really sweet and perfect!

Lisa is one of those friends that you love instantly because she’s so real, and love forever because she’s loyal. I adore that, and I adore that no matter if I’m a hot mess or totally on my game she’s not only there, she won’t even notice. I want to be more like that.

Back to peaches and cream though…we are obsessed with the combo! Check out our peaches and cream muffins, peaches and cream crumble bars and peaches and cream overnight oatmeal. Everything about peaches with cream is just perfection!

Recommended Equipment

Before You Begin…

You want to start by making the pie crust, blind baking it and letting it cool completely. If you don’t want to make your own crust, you can grab a store bought crust and bake it according to the instructions on the package.

Ingredients for Peaches and Cream Pie
- Pie Crust: You will need flour, unsalted butter, salt, sugar and ice water to make the pie crust.
- Cream Cheese: I highly recommend using full fat cream cheese. The texture just turns out better.
- Powdered Sugar: Sweetens up the cream layer and balances out the tang of the cream cheese.
- Heavy Cream: Whipping up the cream gives body, fluffiness and creaminess to the cream layer.
- Vanilla: Adds flavor
- Yellow Peaches: You want freestone peaches, like Early Elberta, that are ripe. Remove the pits and slice them. Peeling is optional.
- Sugar: Helps balance the tartness of the peaches. If your peaches seems super sweet, then you can reduce the sugar a little.
- Ultra Gel: Helps thicken the saucy peach layer.
- Water: Helps create a thick syrupy peach layer for the top of the pie.
The measurements for all the ingredients can be found in the recipe card at the end of this post.

How to Make Peaches and Cream Pie
- Crust: Follow the instructions and make the crust per the instructions. Blind bake it and let it cool completely.
- Purée: Blend some of the peaches to create a peach purée.
- Peach Layer: Using the peach purée, the water and the ultragel, create a thick peach syrup for the juicy peach topping. Stir in the remaining peach slices.
- Cream Layer: Mix the cream cheese and powdered sugar until smooth and then beat the whipped cream in a separate bowl until stiff peaks form. Combine the two to form the cream layer.
- Assemble: Spread the cream into a single layer in the cooled pie crust. Top with the peaches. Refrigerate until serving.
All of these instructions in full detail can be found in the recipe card at the end of this post. Keep scrolling for all the details.

How to Pick a Peach

Picking a perfectly ripe peach is all about touch. A ripe peach will have a little give in it when you gently squeeze it. If the peach is firm, it is not ripe.

Can I Use Canned or Frozen Peaches?

Yes, either will work just fine, though neither will be as fabulous as fresh peaches. Peach season is far too short, so I know the struggle is real to devour peach desserts all year long.

If you use canned peaches, buy ones that are not canned in heavy syrup and make sure to drain them thoroughly. If you use frozen peaches, be sure to let them thaw completely and drain them as well.

What are the Best Peaches to Use in Desserts?

Freestone peaches are best for baking because they are sweeter and easier to use in recipes, but there’s a gazillion varieties. My favorites are:
- Early Amber
- Golden Jubilee
- Lucky 13
- Nectar
- Early Elberta
Recipe Variations

I’m sort of a peaches and cream purist, so I don’t stray too much from this recipe, but if you feel like living on the wild side, here are some ideas for changing things up…
- Crust: If you don’t have time to make a pie crust or you aren’t a fan, use graham cracker crust! It tastes so good with the cream and peaches…almost like a cheesecake!
- Bars: If you just aren’t a pie fan at all (we can’t be friends), try making this recipe as a bar dessert using our shortbread crust.
- Cream: You could also add an extra hint of flavor in the cream layer by adding a splash of almond extract, lemon juice, coconut extract or cinnamon.
Storing and Freezing

This peach pie should be stored in the refrigerator until serving. It is a great recipe to make the day before or even the morning of. It holds up better when it has some time to setup in the frigde.

If you have leftover, store them in the refrigerator in an airtight container or covered with plastic wrap. This pie does not freeze well. With all the dairy in the cream layer, it separates when it thaws.

I’ll never do peaches and cream any other way than this dreamy peaches and cream pie! The crust is buttery and flaky, the cream is sweet and light, and the peaches are, well….peaches, and that’s all I need to say about them. So delicious! Summer desserts are the best!

More Fruity Summer Desserts to Enjoy:
Servings: 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Cooling: 1 hour

Total Time: 1 hour 45 minutes

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Prepare the crust and blind bake it (see instructions for blind baking in the pie crust post). Set aside to cool.

1 Pie Crust

Place 1 cup of the peaches in a blender and puree until smooth (or just use 1 cup peach juice). Set aside.

5 Cups Yellow Peaches (Early Elberta)

In a saucepan, stir together the sugar and Ultragel (see note for using cornstarch). Add the water and pureed peaches (or peach juice) and stir to combine. Heat over medium heat until simmering and thickening. Turn off and pour off into a large glass bowl to cool completely. Once cool, fold in the remaining 4 cups of peaches.

1/3 Cup Sugar, 2 Tablespoons Ultra Gel, 1/2 Cup Water, 5 Cups Yellow Peaches (Early Elberta)

Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.

8 oz Cream Cheese, 1/2 Cup Powdered Sugar

In another bowl, beat the whipping cream until soft peaks form, add the vanilla and continue to beat until stiff peaks form. Add half of the whipped cream to the cream cheese mixture and beat together. Scoop in the rest of the whipped cream after a few seconds and beat until well combined.

1 Cup Heavy Cream, 1 teaspoon Vanilla

Spread over the cooled crust and top with peaches. Refrigerate until serving (at least 1 hour), I prefer to make this a day ahead or at least morning of.

or 4 cups peaches and 1 cup peach juice if you can find it

Calories: 406kcalCarbohydrates: 38gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 201mgPotassium: 205mgFiber: 2gSugar: 26gVitamin A: 1132IUVitamin C: 4mgCalcium: 57mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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June 24, 2024
Key Lime Pie Recipe – Oh Sweet Basil
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There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week.

THIS IS THE BEST KEY LIME PIE RECIPE EVER!!

Phew.

Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served.

What Ingredients are Needed for a Classic Key Lime Pie?

This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:
- Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
- Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
- Sour Cream: adds creaminess and tartness
- Lime Zest: flavor, flavor, flavor
- Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
- Egg Yolks: add so much richness
- Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla
The measurements for each ingredient can be found in the recipe card below.

Recommended Equipment:

How to Make a Key Lime Pie Recipe

And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:
1. Make a graham cracker crust and let it cool.
2. Whisk all the filling ingredients together in a mixing bowl.
3. Pour mixture into the prepared pie crust.
4. Bake and then cool.
5. Serve with whipped cream on top.
All of these steps can be found in the recipe card below.

How to Tell When Key Lime Pie is Done

Key lime pie doesn’t take very long to bake, and a lot of the setting up actually happens in the fridge as it cools. After the 15 minutes of baking time, there should be a slight jiggle in the middle of the pie. You don’t want to over-bake it, so pull it out of the oven, let it cool for 15 minutes more and then put it in the refrigerator.

What is the Difference Between Key Lime and Regular Lime?

Key limes are more aromatic, with more tart and more floral flavor. They are smaller than regular limes, and are slightly yellow in color. No matter which type you end up using, it tastes like summer in your mouth!

What Can You Substitute for Key Lime?

You can substitute half fresh lemon juice and half fresh lime juice for key lime.

How to Decorate a Key Lime Pie

Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.

Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.

I also think it’s super pretty to sprinkle some key lime zest on top to give it some extra flavor and color.

If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest and maybe thin lime slices.

What Can You Substitute For Stabilized Whipped Cream?

You can use Cool Whip instead of stabilized whipped cream, or just regular whipped cream works great too.

Can Key Lime Pie Be Frozen?

I’ve seen conflicting information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

Does Key Lime Pie Need to Be Refrigerated?

Yes, I recommend refrigerating leftovers. Keeping it in the refrigerator will help it hold it’s structure and it will last for up to 4 days.

What Makes a Key Lime Pie Thicken?

Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!

More Dreamy Lime Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

cooling time: 3 hours 15 minutes

Total Time: 3 hours 40 minutes

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Prepare the pie crust and set aside to cool.

Graham Cracker Crust

In a bowl, whisk together all of the filling ingredients.

2 Cans Sweetened Condensed Milk, 1/2 Cup Sour Cream, 1 Tablespoon Lime Zest, 3/4 Cup Lime Juice, 2 Egg Yolks

Pour into a pie dish and bake at 350 for 15 minutes.

Remove from the oven to cool for 15 minutes then transfer to the fridge for 3 hours to set.

Serve with fresh whipped cream.

Stabilized Whipped Cream

cover lightly and refrigerate

Serving: 1sliceCalories: 367kcalCarbohydrates: 57gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 133mgPotassium: 417mgFiber: 0.1gSugar: 55gVitamin A: 430IUVitamin C: 10mgCalcium: 305mgIron: 0.3mg

Author: Sweet Basil

Course: Dessert

Cuisine: American
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June 5, 2024
Wild Blueberry Pie with Shortbread Crust – Oh Sweet Basil
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This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery!

I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like me online. IRL? Yes, because my people are in fact “my people” and they get the pie love. Hence why we are friends. One in particular, Janelle, she just gets me. We would be the best travel-to-eat companions. Obviously when I saw her at a party holding a pie it was the first one I had to try.

And that was the best idea.

This is that pie.

She is the genius that combined lots of wonderful recipes from bloggers across the web to create the ultimate blueberry crumble pie. And in case you even dared to ignore it, the streusel crumble on top is the most glorious element of the show.

Actually, I think Janelle hit gold by going for wild blueberries (most grocery stores now sell them in the freezer department) which transform this pie. This is sure to be one of your new favorite summer desserts!

Ingredients for Blueberry Pie

There are three components to this recipe so it looks like a lot of ingredients but most of them overlap to it’s really just a short list. Here is what you will need:

Shortbread Crust
- Flour: regular all purpose
- Powdered Sugar: all the sweetness without the grainy texture of granulated sugar
- Butter: unsalted is preferred
- Vanilla: adds flavor
- Almond Extract: adds flavor
- Salt: enhances all the flavors
Filling
- Wild Blueberries: you can use frozen if needed
- Lemon Zest and Juice: fresh is best
- Sugar: regular granulated, it balances the tartness of the berries
- Cornaby’s EZ Gel: thickens the filling
- Salt: enhances the sweetness
Streusel Topping
- Flour: all purpose
- Brown Sugar: adds richness and sweetness to the streusel crumble
- Sugar: a little more sweetness
- Salt: cuts the sweetness
- Butter: unsalted is preferred
Optional Glaze
- Powdered Sugar: adds sweetness to balance the acidity of the lemon juice
- Lemon Juice: must be fresh
- Milk: thins out the glaze a little
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Blueberry Pie with Shortbread Crust

If making a pie from scratch is intimidating to you, then this pie is for you because it is made with a simple shortbread crust. Here are the basic steps:

Crust
1. Combine all the dry ingredients in a medium bowl.
2. Beat the butter in a large bowl until smooth.
3. Add the dry ingredients and the vanilla and mix until well blended.
4. Press dough into a pie dish in the bottom and up the sides. Poke with a fork and refrigerate.
5. Bake in the oven until lightly browned and let cool completely.
Filling
1. In a small bowl, mix the sugar and EZ Gel.
2. Add all the other ingredients to a a sauce pan and heat until bubbling. Stir in the sugar mixture and mix until the sugar is dissolved and the blueberries are heated through.
3. Add the EZ gel a little at a time until the blueberry pie filling reaches your desired thickness.
4. Fill the pie shell to the brim and sprinkle with fresh blueberries.
Streusel Topping
1. Whisk together all the ingredients except the butter in a medium bowl.
2. Drizzle the melted butter over the mixture and mix together until it gets clumpy. Don’t over-mix it. You want the flour to be completely absorbed but still clumpy (not a paste).
3. Cover the pie with the streusel and bake. Let it cool completely.
Glaze (Optional)
1. If you want to add the glaze, whisk all the ingredients together and drizzle over the cooled pie.
The brown sugar streusel topping is my favorite part of this pie! Skipping a top crust for that rich and crunchy topping is a show stopper!

These instructions can be found in full detail down below in the recipe card. You can also save and print the recipe from there.

What is the Difference Between Blueberries and Wild Blueberries?

Wild blueberries are smaller, sweeter, and tangier. Overall, they just have more flavor. They have less water content and more berry.

Can Regular Blueberries Be Used?

Absolutely, but I seriously feel like it’s Russian roulette with the flavor. You just never know what you’re going to get.

If you can’t find fresh wild blueberries, you can usually find frozen blueberries in the freezer section and they work great. Let them thaw completely and drain excess juices.

Why is My Blueberry Pie Runny?

I’m going to be bold and say that you will not have a runny pie if you use EZ Gel. It’s pretty much impossible.

Most of the time a runny pie happens because of thickener that you use. It can also happen if you don’t bake your pie long enough, don’t let the pie crust cool completely or don’t use the correct amount of ingredients.

If you don’t have EZ Gel, but you can also use cornstarch, tapioca or flour, but I stand by Sure Gel as being the best pie filling sweetener.

Storing Blueberry Pie

Blueberry pie will keep for up to 2 days at room temperature or 4-5 days in the refrigerator. Cover it with foil or plastic wrap.

This pie also freezes really well. You can freeze it before of after baking it. Make sure it has cooled completely, then wrap in it plastic wrap followed by aluminum foil. It will keep for up to 2 months.

The wild blueberries and the brown sugar streusel are the star of this easy homemade blueberry pie recipe! It is all encased in a buttery rich shortbread crust that is so easy to make you’re going to be dreaming about your next slice! We have reached pie perfection with this recipe! Bring on all the fresh fruit pies!

More Blueberry Recipes You’ll Love:
Servings: 8

Prep Time: 20 minutes

Cook Time: 28 minutes

Chill Time: 30 minutes

Total Time: 1 hour 18 minutes

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For the Crust

Combine flour, powdered sugar and salt in a medium bowl; set aside.

1 3/4 Cups All-Purpose Flour, 1/2 Cup Powdered Sugar, 1/2 teaspoon Salt

Beat butter in a large bowl with mixer at medium speed until smooth.

10 Tablespoons Butter

Add flour mixture and vanilla and almond extract; beat until well blended.

1/2 teaspoon Vanilla, 1/2 teaspoon Almond Extract

Press into pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour.

Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.

For the Filling

Mix the sugar and EZ Gel in a bowl.

1 1/3 Cup Sugar, 1/2 Cup Cornabys EZ Gel

Add the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.

8 Cups Wild Blueberries, Zest of 1 lemon, 1/4 Cup Lemon Juice, 1/4 teaspoon Salt

Fill the pie shell to the brim and sprinkle with fresh blueberries

1 Cup Fresh Blueberries

For the Streusel Topping

In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.

3/4 Cup All-Purpose Flour, 1/4 Cup Light Brown Sugar, 3 Tablespoons Sugar, 1 Pinch Salt

Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.

3 Tablespoons Butter

Cover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.

For the Glaze

If you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.

1/2 Cup Powdered Sugar, 1 teaspoon Lemon Juice, 1-2 Tablespoons Milk

*Freezes well if necessary (up to two weeks in advance).

Serving: 1sliceCalories: 684kcalCarbohydrates: 114gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 404mgPotassium: 201mgFiber: 5gSugar: 76gVitamin A: 662IUVitamin C: 20mgCalcium: 39mgIron: 3mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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May 27, 2024
Sugared Pear Galette Pie – Oh Sweet Basil
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Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.

However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!

Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!

Ingredients for a Pear Galette

When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:

Crust
- Flour – just regular all purpose flour
- Sugar – adds a little sweetness to the crust
- Salt – enhances all the flavors
- Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
- Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust
Filling
- Butter – adds richness and flavor to the filling
- Pears – I like a combination of Bartlett and Bosc, Anjou also works great
- Sugar – adds sweetness to the filling
- Flour – helps the filling thicken
- Cinnamon – adds that signature fall/holiday flavor
- Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing
Egg Wash
- Egg – whisked well, it helps the crust bake to golden perfection
- Water – thins out the egg wash a little
- Sugar – adds a little sweetness and extra shimmer to the crust
The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.

Four Important Tips for the Best Pear Galette

There are a few things that make this recipe extra special…
1. The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
2. Brown Butter. Need I say more? Head to our chewy pumpkin cookies post for instructions on how to brown butter if you need more info on that step.
3. Slightly firm pears. I prefer a Bosc pear as it’s got a more gourmet flavor but Bartlett is great too. In fact, I love the beauty of layering both into the crust for a little variety and color. But most important of all, don’t let them get too soft, instead use a slightly firm pear so it holds up in the baking process.
4. Candied Ginger! I know, it’s not the norm, but at first I thought I’d sprinkle some at the end for a little sparkle, but then I minced it fine and tossed it all together and sure enough, it added the tiniest burst of flavor and added a total holiday vibe that I can’t get enough of!
How to Make a Layered Pastry Crust

Making this crust might be a little different than what you are used to, but it’s going to become your new favorite pastry crust! If making a traditional pie crust intimidates you, then give this style a try! I find that it’s a little easier to work with.

Let’s walk through all of the steps…
1. Whisk the dry ingredients together in a medium bowl. Take the stick and half of butter and cut them in half lengthwise and then in half again crosswise. You’ll end up with 4 long rectangular sticks. Toss the butter sticks in the flour mixture until they are well coated. Dump the butter and flour mixture onto the counter.
2. Start rolling the butter into long strips using a rolling pin. Use a bench scraper to scrap up any butter that gets stuck to the rolling pin or counter. Keep using the flour on the counter to cover the rolling pin and butter to keep it from sticking.
3. Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.
Folding the Dough
1. Gather everything into a rectangle. It will look really shaggy but do not worry, we will change that. Roll the dough into a long rectangle with the short end closest to you. Use the scraper again to fold the top of the dough over itself downward and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
2. Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
3. Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
4. On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.
At this point your crust is ready. Folding the crust over and over creates layers of buttery crust that becomes so flaky and delicious when it bakes.

What is a Galette?

A galette is rustic style free-form pie made with a single crust of pastry or bread dough. It can be baked in a pie tin, but can also just be baked on a cookie sheet.

You get all the flavor and benefits of a pie without having to worry about crimping the edges, weaving the perfect lattice top or making a beautiful top crust.

Favorite Toppings for a Pear Galette

A slice of pear galette is delicious on it’s own, but topping it with a scoop of vanilla ice cream while it’s still warm is extra divine! If you don’t have ice cream, a dollop of whipped cream also is extraordinary!

Storing, Reheating and Freezing a Galette

This is a great dessert to make ahead because it stores so well. If you’re serving it on the same day, you can bake it in the morning and then store it at room temperature until you’re ready to serve.

Leftover galette will last in the refrigerator for up to 3-4 days. Be sure to cover it so it doesn’t get dry. The crust will start to get soggy after a day or so.

To reheat a galette, place it on a baking sheet and warm it in the oven for about 10 minutes at 375 degrees F. If you are just trying to reheat a single serving, zap it in the microwave for 30 seconds.

Leftovers also freeze very well. Let it cool completely, then make sure it is stored in a freezer safe and airtight container. It will last for up to 3 months.

Can I Use Apples Instead of Pears?

I know that a few of you will not be convinced that you have to try this with PEARS, so yes, this absolutely can be made with apples. Slice them thin (you can peel them if you want to) and layer them in the middle of the crust. Bake at 400 degrees F for 30-40 minutes. I like to sauté my apples first for about 5 minutes to cook them down a little. If you do this, it will only need 30 minutes to bake. I like to use a combo of Granny Smith and Honeycrisp apples.

Why You Will Love this Pear Galette

Let me just bullet point a few of the reasons that you are going to fall in love with this pear dessert:
- The crust is buttery, flaky, easy to make and there is no shaping or fancy crust work needed.
- The combination of pear with cinnamon and ginger is the epitome of fall and is so comforting.
- You only need 8 ingredients to make this pie from start to finish.
- The whole family will love it!
- You can make it ahead of time and just store it on the counter until ready to serve.
- Top it with ice cream or whipped cream if you want but it tastes phenomenal without it too!
- You get the flavor and comfort of a homemade pie without all the work and time it takes to make a pie.
Pear…the often forgotten, delicious flavor of fall. Pears get forgotten with all the pumpkin and apple recipes that flood your social media feeds, but this recipe is going to change that! Our sugared pear galette pie is sure to bring pears back to the party!

More Pear and Galette Recipes You’ll Love
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For the Crust

Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.

Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.

Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.

Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.

Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.

On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.

For the Filling

In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.

In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.

Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3″ border, with the butter.

Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you’d like and then heavily sprinkle with all remaining sugar.

Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.

Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.

Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.

Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!

I like 2 bartlett and 2 bosc pears.

Serving: 1sliceCalories: 382kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 264mgPotassium: 141mgFiber: 3gSugar: 22gVitamin A: 715IUVitamin C: 4mgCalcium: 23mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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December 19, 2023