Summer Pies: Delicious Recipes and Baker’s Secrets

Summer Pies: Delicious Recipes and Baker’s Secrets

Summer is the perfect time to host gatherings, including outdoor breakfasts and dinners on the porch. There were several occasions, like wedding showers, fantastic excuses to gather with loved ones.

On the summertime dinner table, fresh is appreciated also, you can serve them with cool water with the help of the best water cooler. A pie that tastes great, especially when it gets baked with a delightfully flaky, delectable crust.

From sweet fruit pies to chilly, creamy chocolate, and everything in between, you’ll find enough variety in this recipe collection to wow your visitors all summer long. We offer the ideal crowd-pleasing dessert for your upcoming summer event, whether you’re searching for a classy pie with a classic crust or a fast press-in.

Cherry and Chocolate Ice Cream Pie

  1. In a food processor, pulse cookies until tiny crumbs form. Blend in the butter after adding it. A 9-inch pie pan has to be ungreased. Press mixture into bottom and up sides. For roughly 15 minutes, freeze until solid. Over the crust’s bottom, carefully distribute the hot fudge topping. For about 30 minutes, freeze until stiff.
  2. Spread hot fudge with a mix of ice cream and 1 cup of cherries. Place in the freezer for approximately 8 hours or until it becomes solid.
  3. In the meantime, place water, sugar, cornflour, and cranberry juice concentrate in a large saucepan. Stir often while bringing to a boil over medium heat. Add remaining cherries and mix well. Reduce heat; cook, uncovered, for about 5 minutes or until thickened. Remove from the heat and add the liqueur, if desired. Completely awesome.
  4. Ten minutes before cutting, take the pie out of the freezer. Provide with sauce.

Berry Pistachio Pie

  1. Add gelatin to boiling water in a large dish and whisk for two minutes to dissolve fully. Add one tablespoon each of lemon juice, zest, and cool water. 1 1/2 to 2 hours, covered, in the refrigerator, until almost hard.
  2. Gelatin is combined with 2 cups of whipped topping. For 1-2 minutes, beat until smooth. Add pistachios. Add crust after at least four hours in a covered refrigerator.
  3. To serve, cover the gelatin mixture with 1-1/2 cups of whipped topping. Spoon berries over pie after tossing with remaining lemon juice. Add more pistachios and coconut, if desired, to garnish.

Strawberry Rhubarb Pie

  1. Preheat the oven to 425°F and place a cookie tray inside. Spray vegetable pan spray in a 9-inch pie pan. Roll out the first disc of dough to an 11-inch circle with a thickness of 1/8 inch. Fit it into the prepared pie pan, letting the extra dough hang over the sides.
  2. In a medium saucepan over medium-high heat, cook rhubarb and 1/4 cup sugar for 5-6 minutes or until tender and liquid-free. Set aside. In a large bowl, combine strawberries, the remaining 3/4 cup of granulated sugar, dark brown sugar, cornflour, orange juice, zest, cinnamon, and vanilla essence. Add the cooked rhubarb mixture. Use a slotted spoon to fill the prepared pie crust, discarding any extra liquid. Place butter slices on top of the filling.
  3. Prepare an egg wash by whisking together an egg and water. Brush the egg wash on the edges of the bottom crust. Roll out the second disc of dough to an 11-inch circle with a thickness of 1/8 inch. Cut this into 3/4-inch thick vertical strips. Create a lattice over the pie by alternating and folding strips. Trim excess dough and crimp the edges to seal.
  4. Brush the lattice crust with the egg wash and sprinkle sparkling sugar on top. Place the pie on the preheated cookie tray in the oven. Bake for 15 minutes at 425°F, then lower the heat to 375°F and bake for another 45–55 minutes/until the crust is golden and the filling is bubbling. Remove from the oven and let it cool on a cooling grid. Serve warm or at room temperature. Enjoy your delicious rhubarb and strawberry pie!

Cape Cod Blueberry Pie

Cape Cod Blueberry Pie By The Sea

  1. Roll the crust to a 1/8-inch-thick circle on a lightly dusted surface, then transfer it to a 9-inch pie pan. Trim to 1/2 inch beyond the plate’s rim; flute the edge. Rest for 30 minutes in the fridge. Set the oven to 425°.
  2. Cover the crust with foil that is twice as thick. Add pie weights, dry beans, or uncooked rice to the container. Bake on a lower oven rack for 20 to 25 minutes or until the border is golden brown. When the bottom is golden brown, remove the foil and the weights and bake for an additional 3–6 minutes.
  3. Mix the flour, salt, and 1/3 cup water until well combined in a small bowl. Can use cool water from the best water cooler to mix the flour. Bring to a boil the sugar, remaining water, and 1 cup of blueberries in a big pot. Add flour mixture by incorporating it. Stirring continuously, bring the mixture back to a boil. Cook and stir for 4-6 minutes until thickened. Pour into the crust after mixing vinegar and the last of the blueberries.
  4. The filling should get chilled for four hours to set. Whip some cream and serve it.

Sweet and salty ice cream pie

  1. Preheat the oven to 350°F. Pretzels, butter, and sugar get combined in a big basin. Press the mixture into the bottom and up the edges of a 9-inch pie pan. Bake for ten minutes. Allow to cool completely.
  2. Take the ice cream out of the freezer and let it soften for five minutes. When using an electric mixer, add ice cream and blend until smooth. Mix in the crumbled toffee bars and peanuts. Pour the liquid into the chilled crust, then cover and freeze it until solid.
  3. Brown sugar, butter, heavy cream, and salt are combined to produce caramel sauce in a medium pot. Bring to a boil and simmer for five to seven minutes or until the sauce thickens. After adding vanilla, remove from heat. Decrease heat.
  4. Serve pie with caramel sauce and top with more toffee and peanuts.

Baker’s secret tips to enjoy the perfect pie

  • Keep the ingredients chilled.
  • After each step, refrigerate the dough.
  • It is advisable to avoid excessive handling of the dough.
  • When rolling out the dough, use as little flour as possible.
  • To solidify the structure of simple crusts or filled pies, bake them in a hot oven.
  • Protect the crust by using aluminum foil or “pie shields.”
  • Use a Fork to Prick the Bottom
  • Before baking, freeze
  • Pies should be baked on the bottom oven rack using a prepared sheet pan.

Make your pie appear festive on a platter by adding cutout shapes, crimps, braids, and other fascinating embellishments.

In conclusion

As the warmth of summer beckons, our collection of delectable Summer Pies promises to elevate your gatherings. Whether it’s a Cherry and Chocolate Ice Cream Pie, Berry Pistachio Pie, Strawberry Rhubarb Pie, Cape Cod Blueberry Pie, or Sweet and Salty Ice Cream Pie, our baker’s secrets ensure a delightful experience. Follow our expert tips to perfect your pies and impress your guests all season long. So, let the joy of summer fill your table with these delicious creations!


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