Bake The Perfect Summer Pie!

Jul 21, 2014

In honor of summer, we’ve rounded up some of our favorite fruit pie recipes from some very trustworthy sources – our very own Auberge chefs! Add some zing to your go-to pie recipes and surprise and delight your guests with some unexpected additions, like guava.  We hope these pie recipes make your summer just a little bit sweeter!

Chef Rob Zack’s Peach Ginger Hand Pies (Hotel Jerome)


4 diced peaches

1 T lemon juice

1/2 t grated fresh ginger

2 t fresh basil diced

1 t vanilla extract

1/4 C granulated sugar

pinch of salt

2 T flour

1 beaten egg

sugar for sprinkling

Pie Crust, enough for 2 9″ pies, use your favorite recipe.


Preheat the oven to 375 degrees Fahrenheit. Make the pie dough according to your recipe, dividing it into two disks and refrigerating for an hour or so. In a bowl, combine the peaches,  lemon juice, ginger, basil, vanilla, sugar and salt and let macerate for 15-20 minutes. Stir in the flour.

On a floured surface, roll out the pie dough. Using a 5-inch round cookie cutter or small bowl to cut circles from the dough.  Add a spoonful of the fruit mixture to the center of each little pie and gently fold the circle to form a half moon. Using a fork and some egg wash to adhere the edges together.

Lay each crescent onto a parchment-lined baking sheet. Brush each pie with the beaten egg and a light dusting of sugar. Before baking, pierce each pie with a fork or knife. Cook for 20-22 minutes until golden. Makes approximately 12 small pies.


Chef Aaron Meneghelli’s Apple Pie (Calistoga Ranch)



2 C ap flour

.5 teaspoon salt

.75 C unsalted butter

3 tablespoons chilled vegetable shortening

.25 C ice water


2.5 pounds of granny smith apples peeled cored and sliced about .25 inch think, keep in acidulated water

.25 C white sugar

.25 C light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

.25 teaspoon salt

2 tablespoons unsalted butter

1.5 tablespoons cornstarch

couple scratches of nutmeg


In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Reserve enough dough for the top layer of crust. Roll out to fit over the pie filling.

Add all pie filling ingredients into a bowl and mix together.

Place filling into pie plate, filling the bottom of the crust to the edge and all the way around. Pile the filling up to be high in the center. Fold over the remaining dough for the top pie crust. Fit together with the bottom layer of crust to form a decorative edge around the pie.

Slice air vents in top layer of crust and put pie into preheated over at 425 and bake for 15 minutes. Reduce the heat to 350 and finish baking for 35 to 45 minutes.


Chef Gonzalo Cerda’s Guava Tarte  (Esperanza)



2 Cups Guava puree

1 Teaspoon Pectin

½ Cup Sugar


 ¾ Cup Cornstarch

 ¾ Cup Flour

 1 teaspoon Orange peel

 2 Eggs

1 Cup Unsalted butter

 1.5 Cups Sugar


Put guava purée and sugar in a pan, and bring to boil, add pectin and mix together, cook for 8 minutes and set in a cold place.

For the dough, cut butter in a small pieces, put all dry ingredients in a mixer with butter and mix. When mix gets a sand texture, add eggs and orange peel, let it mix for one minute, take out the dough from mixer and place to cool in a fridge for one hour. Following, spread the dough on a marble table, cut the portion needed and place dough in a tart mold, let it cool again, add guava puree as you prefer. Then with remaining dough make small stripes and place them over the pie making a lattice top, let it cool again for half an hour and bake for 40 minutes at 300° F.

syrup to get the sweetness you prefer. Put the mix in the ice cream machine for 9 minutes and store in the freezer for two hours.