From peak-of-season berry pies to late-harvest stone fruit pies to airy, fluffy chiffon pies, these are the sweet summer pie recipes on every baker’s must-bake list.
Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves.
Big, sweet summer blueberries are the heart and soul of this classic pie.
Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.
This classic pie has 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 mixing blueberries, raspberries, blackberries, and strawberries makes it a celebration of summer.
You’ll use the zest and the juice of the lemon to make this bright year-round potluck favorite.
This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.
Prepare for these spicy plate- and fork-free pies to be a favorite at the next picnic.
Not every summer pie HAS to be overflowing with ripe fruit. This kid-favorite is a chocolate-lover’s dream with its chocolate crust, chocolate ice cream, and homemade hot fudge sauce.
Use this recipe to make one large double-crusted pie, or make individual tartlets with pastry cutouts placed on top, like the sweet ones here.
This open-faced slab pie uses a combination of dried and fresh fruit simmered to concentrate their flavors. It’s an extra step, but one bite, and you’ll be glad you did it.
Our most patriotic pie features 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.
Blackberries paired with blueberries make a classic American pie, but go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.
You’ve waited all summer to make this pie. Rose Levy Beranbaum recommends macerating the peaches and boiling the juices to give the pie an intense peachy flavor.
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