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How to Make the Ultimate Summer Pie

How to Make the Ultimate Summer Pie

With berries, rhubarb, and other sweet treats available, it’s time to brush off our pie skills

From flouring to filling, here's how to make the ultimate summer pie.

Summer in New England brings beautiful things like strawberries, cherries, raspberries, and rhubarb to market. For me, that translates into summer pies.

Whether it’s bright and beautiful berries or lip-puckering rhubarb that’s spotted at the grocery store or farmers’ market, I’m instantly in the mood to take out my pie plate, flour, and baking tools and start making some beautiful summer pies, and you should, too.

Click here to see How to Make the Ultimate Summer Pie

Here is where I’ll take you through some pie baking basics. I’ll take you through each step of making a pie — from choosing the right pie plate to rolling, crimping, and creating a nice, shiny top crust. Whether it’s in the dead of summer and you’re making a blueberry pie, or it’s a cold fall day and you’re putting freshly picked apples to use, these pie tricks are ones that you’ll keep in your back pocket for the rest of your culinary career.

And just because you’ll probably start craving a pie, I’m sharing my special rhubarb pie recipe with you. Rhubarb is a terrific filling for your summer pies. You can find it in the supermarket, but it’s not uncommon to see it growing in a neighbor’s backyard up where I live. Check your farmers' markets, too, because they’ll offer the most organic options available to you.

Don’t be put off by the fact that rhubarb is a vegetable or by the fact that a large amount of sugar is needed in the recipe. It’s super tart on its own and needs the sweetener to create balance. If you enjoy desserts that straddle that puckery line between sweet and tart, then this pie is for you. Many rhubarb pie recipes include strawberries as well. The berries, which are fresh at the market at the same time, do combine well with rhubarb, but I wanted to highlight this fabulous vegetable for you all on its own. Some stalks are pale pinkish-red tinged with green while others are deep red. Either will work but the deep red ones will give your pie a nicer hue.


How To Make the Best-Ever Cherry Pie

Cherry season comes and goes quickly, but our love for cherry pie lingers all year long. The good news? This ruby-hued pie can be made with fresh or frozen cherries, making it just as suitable for Thanksgiving as it is your June to-do list.

This cherry pie features a lightly sweetened filling that lets the cherries shine, and a gorgeous lattice crust that absolutely anyone can master. You can use this pie’s easy, foolproof formula to make just about any stone fruit pie you please, from peach to plum to nectarines (or a blend of all three). Plus, we’ll teach you how to make the filling in advance, and store it until it’s time for pie.


Here’s the Ultimate Peanut Butter Pie Recipe to Try!

Preheat the oven to 350 degrees. Prep a pie pan with non-stick spray.

Process the cookies into a crumb texture using a food processor or blender.

Mix the cookie crumbs with the butter in a bowl, and then spread and press evenly in the pie pan using your fingers.

Bake the crust in the oven for 6 minutes. Remove from oven and let it cool.

Use an electric mixer to cream together the cream cheese and peanut butter in a large mixing bowl. Mix in the powdered sugar. Briefly mix in the whipped topping until combined.

Spread the pie filling on top of the crust evenly. Sprinkle the top with mini chocolate chips.

Freeze for a couple of hours until firm, and enjoy!

Anyone here LOVE peanut butter?

Oh man&hellip creamy peanut butter is one of my family&rsquos favorite food groups! Today I&rsquom sharing a delicious homemade peanut butter chocolate pie for an easy dessert idea that&rsquos also super simple to make using just 7 ingredients. I have made this a couple of times for birthdays and special occasions, and it&rsquos seriously a winner and crowd pleaser!

Eating keto? Check out the low-carb keto peanut butter pie Collin loves to make on Hip2Keto.com!

This luscious peanut butter pie is what dreams are made of!

Honestly, you&rsquoll want to just eat the fluffy whipped cream cheese filling by itself! It turns out so rich and creamy with a delicious chocolate cookie crust and mini chocolate chips on top. If you love a chocolate peanut butter combo, this pie is the way to go!

I first discovered this recipe on FoodNetwork.com by The Pioneer Woman and thought it was the best! I do make a few changes, such as using chocolate wafer cookies instead of Oreos for the crust because I found it a bit difficult to cut and serve. I also use a bit less sugar because the peanut butter and Cool Whip are pretty sweet on their own, and I like to add mini chocolate chips to the top.

All of these aspects can definitely be modified to suit your taste. I think chocolate bar slivers would be yummy and pretty on top too!


The Secret History of Southern Tomato Pie

The first tomato that ripened in our garden last week I ate, but the second and third tomatoes—a gnarly orange Kentucky beefsteak and a rounder, redder Mortgage Lifter—I baked into a pie. The tomato pie is a southern sleeper—beloved of those who know it, largely unfamiliar outside the region—that contains little more than its eponymous fruit, a mixture of cheese, mayonnaise, and a few chopped herbs. In other words, the essence of a good, hot summer, and a more elaborate realization of a notion expressed simply in its southern sibling, the tomato sandwich: namely, that tomatoes and mayo are perfect partners.

The Summer Snack That Beats Avocado Toast

You find tomato pie throughout the Carolinas, especially the flat coastal areas of the low country—like at Charleston’s Dixie Supply Bakery & Cafe, or King’s Farm Market, on South Carolina’s Edisto Island. David Shields, a historian of southern food and the author of the new book Southern Provisions: The Creation and Revival of a Cuisine, told me that savory tomato pies have roots in the south as far back as the 1830s, when they included a meat, like beef or mutton, that was eventually excised from the recipe. (A northeastern creation, also called tomato pie, is the one that gets the Wikipedia entry, but it’s more like a pizza. I say that with all admiration, of course—to compare something to a pizza is never to belittle it.)

The version I love, what with its mayonnaise and shredded cheese, has a certain 1950s feel. It wouldn’t be out of place at a potluck next to, say, green bean casserole, or a seven-layer salad. Nancie McDermott, the North Carolina-based author of Southern Pies: A Gracious Plenty of Recipes, From Lemon Chess to Chocolate, says she’d put the pie in the “modern-classic category,” surmising that it’s a product of 20th-century magazine editors that wended its way into the canon: “My guess is that it's a creation of Junior League cookbook people and Southern Living magazine readers and ‘women's pages’ newspaper food editors, coming up with tasty ways to make use of the summer's abundance,” she wrote in an e-mail. Tomato pie is from the new old school, McDermott said, not the old old school—the category that contains such venerable favorites as chicken and dumplings and spoonbread.

Elsewhere, a close relative—the same thing, basically, but with a biscuit crust rather than a pie crust—has enjoyed a quiet cachet among some high-literary food folk, tracing a lineage from James Beard to Laurie Colwin to Ruth Reichl to Sadie Stein, who wrote that “even at its best, tomato pie is a pretty revolting concoction.” Of course this is incorrect, and she went on to concede that “when well prepared, it can be satisfying in a particularly Southern register.” It must be noted that Stein was using canned tomatoes.

Is it weird to emphasize virtues like heirloom in a recipe that relies so heavily on mayonnaise, perhaps our most controversial condiment? So be it. This is a venue for really good, peak-of-the-season tomatoes. Sweet heirlooms will play well off the slightly tangy Duke’s mayonnaise—another southern classic, which you should be using if you’re lucky enough to live somewhere it’s available. (I pick up a couple jars whenever I’m south of the Ohio River.) Salt the tomatoes as far ahead of time as you can and blanket them with paper towels—you really want to draw out as much moisture as possible (plus, this concentrates the tomato's flavors). Bake the pie till the top is golden brown, and let it cool awhile once it’s out of the oven—it needs to set a bit. Eat it, with a salad (or not), on a screened porch.


Travel To Sweden by Baking Rhubarb Cherry Pie at Home

During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, France, Belgium, Holland, Russia, Estonia, Poland, Czech Republic, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey and Italy.

I’ve also traveled extensively through Scandinavia, eating my way through the best restaurants in Westfjords, Reykjavik, Helsinki, Oslo, Bergen, Copenhagen, Stockholm and Goteborg.

My fondest food memory of Sweden is the country’s enthusiasm for cakes and pies! I was in Goteborg on Midsommar, instantly falling in love with Jordgubbstårta, Smörgåstårta and Rhubarb Cherry Pie thanks to all the local bakeries selling thick slices.

There’s nothing more delightful than sipping a frothy cappuccino at a Swedish bakery while forking through a flaky Rhubarb Cherry Pie slice. A perfect pairing includes sparkling rhubarb alcoholic cider and a scoop of vanilla ice cream and strawberry gelato.

Once back home from a Scandinavian holiday you’ll have a newfound appreciation for the flavours of Sweden and can impress friends and family by making your very own homemade Rhubarb Cherry Pie!

We suggest preparing our Rhubarb Cherry Pie crust using a traditional lattice method.


Savory Pastry Pies

All of these pies are great lunch or supper dishes. Most are also great cold and so are perfect for a lunch box, a party or a picnic. All of them benefit from the filling being made the day before, if possible, which gives time for the flavors to develop. Use a pre-made pie crust or frozen pie dough if you're pressed for time:

    : The hearty filling of this pie is made out of beef, onions, Worcestershire sauce, tomatoes, and Guinness. Such an unusual combination of ingredients makes a savory pie with tender and flaky meat. If you have time to make the pastry from scratch, don't miss the chance: the amazingly flavorful crust uses lard and the result is beautifully buttery and golden brown. : Use any game meat that you can find or a mixture of some like venison, rabbit, pheasant, and pigeon as recommended by the recipe. Once the meats are cooked in olive oil, make a filling with mushrooms, onions, redcurrant jelly, herbs, and spices. Serve with mashed potatoes and savoy cabbage, the traditional way. : This traditional pie from Wales uses little-known, salty Caerphilly cheese in a pie of chicken, prunes, onions, and cream. Although the ingredient combination sounds odd at first, give this pie a try. It's not only incredibly easy to make but it's really delicious. Make the filling with chicken stock and wine as cooking liquids, and add tarragon and mustard for an unexpected kick. The pie cooks in just 25 minutes after it has been assembled, giving you plenty of time to make some side vegetables. : Although kidney consumption is not very common in the average American household, generations that lived through recession due to war are well-versed in making and enjoying pies filled with offal. The British love kidney pie and this recipe, although time-consuming, is a good start to get used to the texture and flavor of kidneys. Combined with beef and cooked in vegetables and beef stock, the kidneys soften and give the filling a beautiful texture. Serve with mashed potatoes. : Raised pies with hot water pastry require skills and a sort of artistry that's hard to find. But making your own raised pies (no tin or shape to hold them) it's a fun way of putting your cooking skills to the test. These small hand-raised pork pies are great as appetizers or for late afternoon tea. Pork shoulder and pork belly, combined with nutmeg, give the filling a unique and satisfying flavor, and the prepared gelatin that is placed inside with a funnel to make the filling set gives the pie a traditional presentation. If it seems too daunting to hand raise them, you can always use muffin tins to keep the shape. : Venison and lard make a fatty dark filling alongside onions, mustard, dark ale, carrots, brown sugar, malt vinegar, and spices. Cook the meat for 1 hour and a half before filling your pre-made pastry crust. Even if you're not used to consuming game meats, this is a good way to try venison for the first time, thanks to an aromatic and flavorful stew that resembles beef stews you've had before, except the meat is firmer and drier but equally succulent.

Squash Filling

Rinse the squash pat dry. Slice the squash into 1/4-inch slices.

Fill a large saucepan with about 2 inches of water bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.

Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.

In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream, melted butter, vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.

Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.

Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.


3 Tips for the Best Strawberry-Rhubarb Pie

Before you head into the kitchen, keep these tips in mind.

1. Quarter (don’t slice) your strawberries. Strawberries are a lot softer than rhubarb and therefore cook more quickly. Quartering them creates larger chunks than slicing them, which prevents them from getting mushy as they bake. It also simplifies the prep!

2. Don’t skimp on the lemon. The hit of acid from the zest and juice of two lemons helps amplify the flavors of both the strawberries and the rhubarb, so use the full amounts if you can.

3. Let the pie cool completely before slicing. After taking your pie out of the oven, we recommend letting it cool for at least two hours before cutting into it. This gives the filling enough time to thicken up so you can cut clean slices without the filling spilling out.


Vegan purple sweet potato pie

Courtesy of The Endless Meal

Have you ever seen a pie so pretty you almost feel bad eating it? This naturally vibrant purple sweet potato pie is both vegan and paleo, so there aren't any funky ingredients that aren't straight from the earth. While the color makes this pie extra pretty, you can still make this recipe with its more well-known orange cousin that still reaps all the major nutrients.

Get the recipe from The Endless Meal.


Strawberry-Rhubarb Pie

Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.

Ingredients

  • 1 1/4 cups (248g) sugar
  • 5 tablespoons (53g) Instant ClearJel or 7 1/2 tablespoons (57g) King Arthur Unbleached All-Purpose Flour or 3/4 cup (137g) Pie Filling Enhancer*
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups (482g to 567g) lightly packed diced rhubarb, fresh or frozen
  • 3 cups (425g) strawberries, trimmed of their leaves, quartered, fresh or frozen
  • 1 tablespoon butter , to garnish

Instructions

To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.

To make the filling: Whisk together the sugar, thickener, and salt.

Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.

Place dabs of the butter atop the filling. Return the pie to the refrigerator.

Roll out the remaining crust, and cut it into star shapes.

Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar.

Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.

Remove the pie(s) from the oven, and let them cool for an hour or so before serving.

The pie may be served warm, but it'll be a bit messy it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.