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Category Archives: Summer Pies

Enjoy these fruit pies during the hot summer months.

Blueberry Pie

Blueberry is my boyfriend Jason’s favorite pie, so I dedicate this recipe to him. The lattice crust adds an attractive flair and the lemon juice complements the fruit so that the pie is slightly tart and not too sweet. I also add lemon zest to enhance the citrus flavor. I suggest making this pie in July through early September when blueberries are in season. Be sure to use fresh blueberries. (Maine blueberries are best if you can find them).

(Original Source: Food Network.com)

Preparation Time: 30 minutes
Cooking Time: 45-60 minutes


Ingredients:

  • 2 store-bought frozen pie crusts (you can make your own from scratch, but store-bought is much easier)
  • 1 cup sugar
  • 4 1/2 cups fresh blueberries
  • Squeeze of fresh lemon juice
  • Zest of 1/2 lemon
  • 5 Tbsp. flour
  • Salt

Instructions:

  • Pre-heat oven to 350 degrees.
  • Unfold first pie crust and press into pie dish.
  • Place blueberries in strainer and rinse.
  • Drain berries and add to large bowl.
  • Add flour and toss to coat.
  • Add sugar, lemon juice, zest and salt.
  • Pour berries into pie shell.
  • Cut other pie crust into 1 ” strips. Place strips on top of crust in criss-cross pattern to form a lattice.
  • Bake for 45 – 60 minutes or until bubbly. Serve.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • Place strips of aluminum foil around the edges of the pie crust while baking to prevent it from burning.
  • When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
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Posted by on August 5, 2017 in Desserts, Pies, Summer Pies

 

Mixed Berry Pie

I typically bring Strawberry Rhubarb Pie to summer gatherings, so when I couldn’t find rhubarb in my local supermarket I was in a bind. My friend Cecilia had requested a fruit pie for her picnic, so I googled “berry pie” and found this five star recipe from the Food Network. I ended up with enough filling for two pies, so I’ve cut the ingredients in half below. I also added the zest of half a lemon, which contributes a pleasant tangy flavor to counteract the sweetness of the berries and sugar. This may be my new favorite summer pie!

(Original Source: Food Network.com: “Cafe Hon’s Mixed Berry Pie”)

Preparation Time: 30 minutes
Cooking Time: 45 minutes


Ingredients:

  • 1 cup blueberries, fresh or frozen
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup blackberries, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 tsp. ground cinnamon
  • 3/4 Tbsp. butter
  • Zest of 1/2 lemon
  • 2 unbaked pie crusts (use your own recipe or the one in the original)

Instructions:

  • Combine sugar, flour and cinnamon. Stir with a fork.
  • Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit.
  • Sprinkle lemon zest evenly on top of fruit mixture.
  • Top the mixed berries with the rest of the sugar mixture.
  • Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with your thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2 slits on the top of the pie.
    • Alternately, you may make a lattice crust as pictured to the right, by flattening the top crust with a rolling pin and slicing it into strips which you criss-cross over each other on top of the fruit filling.
  • Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
 
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Posted by on June 14, 2015 in Desserts, Pies, Summer Pies

 

Lemon Meringue Pie

After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.

(Original Source: AllRecipes.com: “Grandma’s Lemon Meringue Pie”)

Ingredients:

  • 1 cup white sugar
  • 2 Tblp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 Tbsp. butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 Tbsp. white sugar
  • 1 tsp. vanilla for meringue

Instructions:

  • Pre-heat oven to 350 degrees.

Lemon Filling:

  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt.
  • Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  • Stir in butter.
  • Place egg yolks in a small bowl and gradually mix in 1/2 cup of hot sugar mixture.
  • Bring to a boil and continue to stir constantly until thick.
  • Remove from heat.
  • Pour into baked pastry shell.

Meringue:

  • In a large glass or metal bowl, whip egg whites until foamy.
  • Add sugar and vanilla gradually, and continue to whip until soft peaks form.
  • Spread meringue over pie, sealing the edges at the crust.
  • Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.

Chef’s Tips:

  • Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.
 
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Posted by on September 20, 2013 in Desserts, Pies, Southern Pies, Summer Pies

 

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Strawberry Pie

Nana

This is a simple strawberry pie recipe from my great-grandmother who we called “Nana.” She died when I was eight years old, so unfortunately I did not get to know her well. While strawberry rhubarb is my favorite, there are times of the year when rhubarb is difficult to find, so strawberry pie is a good substitute if you want to make a fruit pie during the winter months. Nana says that this recipe is originally from Mark Daily who was probably a friend of hers.

Ingredients:

  • 1 qt. strawberries
  • 1 cup water
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • Baked pie shell

Instructions:

  • Simmer about 1 cup of the strawberries and 2/3 cup of the water about 3 minutes.
  • Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture.
  • Boil one minute, stirring completely. Cool.
  • Put remaining strawberries in pie shell, cover with cooked mixture. Chill until firm- about 2 hours. Serve with sweetened whip cream.
 
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Posted by on January 6, 2012 in Desserts, Pies, Summer Pies

 

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Strawberry Rhubarb Pie

(Original source: About.com “Southern Food” Recipes)

One of my culinary goals this summer is to expand my repertoire of pie recipes. You might think that with all the family recipes on this website I would have easy access to a recipe for strawberry rhubarb pie, but not so! After much Google-searching, I finally found the one you see below. I almost tried a recipe from Martha Stewart’s catalog, but did not feel like spending 6 hours preparing a pie. This recipe is quick, simple, and the orange zest adds a pleasant tangy flavor. I suggest making strawberry rhubarb pie in early summer when rhubarb is ripe and available in many major supermarkets.

Preparation Time: 40 minutes
Cooking Time: 35-40 minutes

Ingredients:

Strawberry Rhubarb Pie

  • Pastry for a 2-crust 9-inch pie *
  • 1-1/4 cups granulated sugar
  • 3 tablespoon quick cooking tapioca
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 3 cups 1/2 inch pieces fresh rhubarb
  • 1 cup fresh strawberries, sliced
  • 1 teaspoon grated orange rind/zest (optional) *
  • 1 tablespoon butter

* You may make your own crust or buy a prepared one. You also have the option of creating a lattice-style crust.

Instructions:

  • In a large bowl mix together the sugar, tapioca, salt, nutmeg, and cinnamon.
  • Add the rhubarb, strawberries, and orange rind and stir until the mixture coats the spoon.
  • Let the mixture stand for 15 minutes.
  • Line a 9-inch pie plate with the pastry; spoon in the strawberry rhubarb mixture.
  • Dot the top of the strawberry rhubarb mixture with the butter.
  • Cover the pie with rolled out pastry; crimp edges.
  • Bake in a preheated 400° oven for 35 to 40 minutes, or until crust is browned.
  • Serve pie warm with with whipped cream or vanilla ice cream.

Chef’s Tip:
If the pie comes out runny, pop it in the refrigerator overnight to allow the ingredients to solidify.

 

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Key Lime Pie

Aunt Gail

If Aunt Gail’s sweet potato is my favorite pie, her key lime is a close second favorite. Every time I visited her, she had a key lime pie waiting for me. This is another serious Southern pie, native to the Florida keys and is very easy to make. It is also inexpensive and doesn’t require a lot of ingredients. I like to decorate my pie with lime slices.

Preparation Time: 20 minutes
Cooking Time: See note in final instructions.

Ingredients:Key Lime Pie

Filling

  • 1 graham cracker pie crust
  • 1 can condensed (sweetened) milk
  • Juice of 3 limes
  • 3 egg yolks

Meringue

  • 3 egg whites
  • ¼ cup sugar
  • 1 tsp. vanilla

Instructions:

Filling

  • Pour sweetened, condensed milk into a bowl.
  • Add juice.
  • Add egg yolks & stir until smooth.  Pour into pie crust.

Meringue

  • Place egg whites in a large, very clean bowl. Beat with mixer at high speed until soft peaks form.
  • Add sugar gradually, while beating.  When you can turn the bowl upside down without anything falling out, you’re done.
  • Add vanilla.
  • Spread meringue on pie, mounding it.  Make sure it touches all edges of the crust.

Final Instructions

  • Aunt Gail insists that she only bakes her pie “in preheated 400 degree oven for about 5 minutes, until lightly browned.” However, whenever I have done this, I end up with key lime pudding. So, I follow the baking time from The Joy of Cooking which says to bake key lime pie for 35 minutes at 350 degrees which has worked well for me.
  • Allow to cool.
  • Refrigerate for at least 4 hours to allow the pie to thicken. If you are in a hurry, pop the pie in the freezer for 20-30 minutes and then refrigerate.

Chef’s Tips:

  • Juice: Aunt Gail says you can mix limes with lemons to add variety. I like to stick with limes. Key limes are best if available. If not, you can buy bottled key lime juice at a specialty grocery store like Whole Foods. If all else fails, bottled non-key lime juice will suffice, but it isn’t as authentic.
  • Meringue: Any grease in the bowl or on the beaters will interfere with the beating of the egg whites.  Make sure both bowl & beaters are very clean.
 

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