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Now that our horrid winter is a distant memory, and we have survived the spring rituals of end of school functions, patio furniture cleaning, lawn repair, garden planting and firing up the grill, here comes gorgeous July. Here come the long days, warm nights, fireflies, and dinner outside with all the wonderful summer foods we love.
What better way to end a summer evening than with a piece of homemade pie from beautiful summer fruit, topped with ice cream or sherbet? What a lovely treat to bring to a barbecue or picnic. It’s not hard at all to prepare – the following recipes will prove that. And since we are talking of summer ease, let’s forego baking a crust and use one of the refrigerated varieties, rolled to ¼” to 1/8” and always ready when you are when the mood strikes to bake a fresh pie. Enjoy!
Fresh Berry Pie
2 unbaked crusts for 9” pie
2/3 to ¾ cup granulated sugar
2 tbsp flour or 1 ½ tbsp quick cooking tapioca
½ tsp lemon juice
4 cups fresh blueberries, blackberries, or raspberries
1 tbsp butter
Heat oven to 425. Line 9” pie plate with bottom crust. Combine all ingredients but berries and butter. Arrange half of berries in pie plate and sprinkle with half the sugar mixture; repeat. Dot filling with butter and adjust top crust. Brush top crust with slightly beaten egg white, ice cold milk or undiluted evaporated milk. For a sparkling effect, sprinkle sugar on top crust after glazing. Bake 40 – 50 minutes or until crust is nicely browned. Cool before slicing.
Peach Meringue Pie
1 unbaked pie shell
1 tsp grated lemon rind
1 tbsp lemon juice
2/3 cup granulated sugar
1/8 tsp salt
1 ½ to 2 tbsp quick cooking tapioca
4 cups sliced, peeled peaches
1 tbsp butter
Pie meringue, see below
Heat oven to 425. Combine lemon rind and juice, sugar, salt, cinnamon and tapioca. Place half of peaches in pastry-lined pie plate, sprinkle with half of sugar mixture. Top with rest of peaches, sprinkle with rest of sugar mixture. Dot butter over peaches. Bake 35 minutes or until peaches are tender. Remove pie from oven; decrease temperature to 400. Make pie meringue, pile it on the peaches and bake 10 -12 minutes until meringue peaks start to brown. Cool completely before refrigerating.
Pie Meringue
3 egg white at room temperature
½ tsp vanilla extract
6 tbsp granulated sugar (superfine works best)
Place egg whites in medium bowl, add vanilla and pinch of salt. With mixer at high speed, beat until frothy throughout. Start adding sugar a little at a time, beating well after each addition. Continue beating until stiff peaks are formed and they stand upright. Place mounds of meringue around top edge of filling and spread so it touches inner edge of crust all around, to prevent shrinking. Heap rest of meringue in center and push out to meet meringue border. Put pie back in the oven to finish baking, see above.
Strawberry Pie
1 Pre-baked 9” pie crust
1 quart hulled fresh strawberries
3 tbsp corn starch
1 cup granulated sugar
2 tbsp lemon juice
1 cup heavy cream, whipped
To pre-bake a pie shell, place crust in pan, line with foil and weight with dried beans, bake about 15 minutes. Cool and fill.
Crush half of strawberries, stir in cornstarch, sugar, lemon juice. Cook over medium heat, stirring, until clear and thickened; cool. Cut rest of berries in half and fold into cooled mixture. Turn into crust and refrigerate until well chilled. Top with whipped cream or ice cream.
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. We hope you will enjoy these simple to make delicious summer pies.
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