summerpiecover

Pies are wonderfully seasonal and summer provides an abundance of fruits to use as fillings. With so many choices, it is difficult to pick a favorite. Thinking about making a pie with some of your summer fruit? Try one of these easy recipes below.

Start with the Pie Crust

I like to make fruit pies with a crunchy topping rather than a top crust, so I use the recipe from King Arthur Flour for a No Roll Pie Crust. This delicious, flaky and easy to make crust is also a plus for those watching their diet, since it does not have any trans fats or cholesterol and it is also vegan. You can use melted butter in place of the oil, but it will no longer be vegan.

Easy No Roll Pie Crust

Ingredients for a two-crust pie:

3 cups (12 3/4 ounces) unbleached all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

In a separate bowl, whisk together the following:

2/3 cup oil: canola, vegetable, olive, peanut or melted butter

6 tablespoons cold water

Pour the oil mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened.

Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.

Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.

Add the filling. Then either roll the remaining dough and lay it on top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder.

After you fill the bottom crust, break the topping into small pieces and spread it evenly over the filling. The topping will be crisp and streusel looking.

Bake according to the recipes below.

summerpiepeach

For Peach Pie

  • No Roll Pie Crust Recipe
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup unbleached all-purpose flour
  • 1/8 teaspoon salt
  • 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

Mix the sugar, flour and salt in a large bowl. Toss with the peaches, extracts and lemon juice. Spoon into the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.

summerpieblueberry

For Blueberry Pie

  • No Roll Pie Crust Recipe
  • 6 cups fresh blueberries rinsed and stems removed
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter, cut into small pieces

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

Gently mix together the blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl. Transfer the filling to the crust lined 9 inch pie pan. Dot with butter pieces.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.

blueberry-crumble-pie

For Blackberry Pie

  • No Roll Pie Crust
  • 5 cups blackberries, rinsed, picked clean, patted dry
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 3 tablespoons all-purpose flour

Directions

Place blackberries, brown sugar, lemon zest, lemon juice, cinnamon, almond extract and flour in a large bowl.

Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes at room temperature.

Follow the directions above for making the pie crust.

Preheat the oven to 400°F.

Transfer the filling to the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the crust has browned and the filling is bubbly.

summerpieplum

For Plum Pie

  • No Roll Pie Crust
  • 4 cups sliced red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
  • 1/2 cup (3 1/4 ounces) firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon lemon extract

Directions

Place plums, brown sugar, flour, cinnamon, ginger and lemon extract in a large bowl and mix gently. Let sit for 15 minutes at room temperature.

Follow the directions above for making the pie crust.

Preheat the oven to 375°F.

Transfer the filling to the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake pie at 375°F oven for 50 minutes or until fruit is bubbling and the topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream.

summerpieapricot

For Apricot Pie

  • No roll Pie Crust
  • 4 cups fresh apricots, peeled and sliced
  • 3/4 cup firmly packed brown sugar
  • 5 tablespoons all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

In a large bowl, mix apricots, brown sugar, flour, ginger and cinnamon. Spoon into the crust lined 9 inch pie pan. Dot with butter.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet, to catch any spills.

Bake at 425°F. for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the crust is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.

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