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Simply delicious and easy summer pies

By Hilary Meyer, June 5, 2009 - 4:36am

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Last week when the temperature hit 90 degrees, I was in my kitchen baking strawberry rhubarb pie. I know that doesn’t sound like a logical thing to do on a hot day, but if you’d ever tried a few of my crazy-delicious summer pie recipes, then you’d understand my insanity. But don’t make the mistake I did—bake them early in the day if you can. That way the oven is off before the summer heat reaches its peak.

Here are a few of my favorite summer pie recipes as well as a few fresh summer tarts that require less time in the oven.

Strawberry Rhubarb Pie: Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master. Follow these easy step-by-step instructions.

Peach-Raspberry Pie: A lightened pie crust plus the tart-sweet combination of peaches and raspberries is truly a winning recipe. Make this when peaches are at their most flavorful in midsummer.

Cherry Pie: What says summer more than cherry pie?

Raspberry-Almond Crumb Tart: You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

Blueberry Tart with Walnut Crust: For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

TAGS: Hilary Meyer, Food Blog

Hilary Meyer
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.

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