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Margaret Rose Realy, Obl. OSB, shares three summer pie recipes she learned from her grandmother. Bake one with your family for any upcoming feast day! Print our free recipe card.

When I lived with my grandmother, summer was the time for pies. With the abundance of available fruits her pies captured the season’s produce perfectly.  

Many lazy summer evenings, in the gloaming of the day, we would sit on webbed aluminum folding chairs under the old apple tree—which had long since stopped producing fruit—with iced tea and a plate of pie. I still remember how wonderful those conversations were to me as a willful adolescent—they were casual, guiding, and assuring.   

I never joined her in baking those pies. It was a pleasure she kept all to herself. But eating them? Always together. 

Here are a few of my favorites! When making these pies, in your kindness offer up a prayer for the two Margarets—I was named after my grandmother, God rest her soul. 




Blueberry and Sour Cream Pie 

One 9” pie crust, unbaked 

Crumble topping, combine and set aside in fridge: 

3 tbl. flour 
3 tbl. butter (non-butter products are not recommended, but you can try) 
2 tbl. sugar 
2-3 tbl finely chopped pecans 

Combine dry and set aside: 

1 1/4 c. sugar 
2 tbl. flour 
1/4 tsp. salt 
1 tsp. cornstarch 

Combine wet and mix evenly: 

8 oz (1 c.) sour cream (reduced fat variety doesn’t set as nicely) 
1 tsp. vanilla 
1 large egg beaten 


2 1/2 to 3 c. fresh blueberries to dry ingredients and gently mix then add to wet and combine. Pour into pie shell. 

Bake 400º 35-45 minutes.

Remove from oven, add crumble topping, bake 15-20 minutes more. 

Cool for at least 4-5 hrs for filling to fully set. 

I’ve found the edges of the pie crust get dark. If you prefer, use a pie crust shield. Also, this pie occasionally bubbles over so place it on a pizza pan during baking. Keep refrigerated.  




Rhubarb Custard Pie 

Two 9” pie crusts 

Mix together and let stand for 15 minutes: 

1 1/2 c. sugar 
3 tbl. corn starch 
2 large or 3 small egg yolks 
1 tsp. instant tapioca, dry 


3 c. sliced fresh rhubarb (frozen does NOT work). I do not recommend peeling the rhubarb unless you are using some very old large stems, and then just peel the back side.  

Add to pie crust, cover with second crust and sprinkle with granulated sugar. 

Bake 350º for 1 1/4 to 1 1/2 hrs. 


Click to tweet:
3 summertime pies to bake for any feast day. #CatholicMom

… and a bonus, non-fruit pie … 

Honey Cream Pie 

One 9” pie shell, unbaked 

4 large or 5 small egg yolks lightly beaten in a large bowl and set aside. 

Pour into medium sauce pan: 

2 1/2 c. heavy whipping cream 

Combine and then add to cream:  

2/3 c. packed brown sugar 
1/3 c corn starch, sifted after measuring 
1/2 tsp. salt 

Heat on medium heat stirring often (a lot!) until it comes to a rolling boil and thickens, then remove from heat. 

Temper the eggs by whisking in the cream mixture a little at a time until smooth until all are combined. 

Mix into filling: 

2 tsp. vanilla extract (artificial vanilla will make the pie bitter) 
1/2 c. honey 

Add filling to pie shell. Bake 375º 40-45 minutes until slightly browned; filling will be bubbly and very liquidy — as it should be! 

Carefully remove sloshy pie from oven and cool on counter top, then refrigerate for 4 hrs until fully set.  This pie is VERY rich; smaller portions should be served at room temperature. 




Download printable recipe

Copyright 2023 Margaret Rose Realy, Obl. OSB
Images: Canva