This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret.
Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color.
This icebox pie, excerpted from David Guas and Raquel Pelzel's cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party.
Although it may appear dense and rich, this pie feels light and fluffy in your mouth.
Blueberries are the easiest fruit to turn into pie—just toss them with lemon, sugar, and cornstarch and put in the pie shell.
Slab pies are like giant Pop-Tarts designed to feed a crowd.
This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling.
You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries.
Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make.
Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.
This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.
This pie, excerpted from the book Sweetie Pies, can be made as one large double-crusted pie, or as individual tartlets with pastry cutouts placed on top, as shown.
This open-faced hand tart uses a combination of dried and fresh fruit and simmered them to concentrate their flavors before filling and baking the tart.
Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.
I macerate the peaches and boil the juices to concentrate them.
If you’re wondering, ‘How on Earth can a vegan, dairy-free pie taste as good as one loaded with cream and butter?’ Give this one a go, and serve it to the lactose-intolerant and vegans in your life.
Once summer rolls around, I make and freeze a few batches of this galette dough, so I can easily make a rustic tart with whatever in-season fruit I find at the farmers market.
The chocolate filling is a variation on the ganache for the Chocolate-Raspberry Truffles.
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