This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
1 1/4 cups plus 2 T all-purpose flour
generous 1/2 tsp coarse salt
1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
4 T ice water
To Make the Crust:
Combine flour and salt in the bowl of a food processor.
Add the cubed, cold butter and pulse until resembles small peas.
While the food processor is running, drizzle in the ice water until dough forms.
Remove and form into a ball on a large sheet of plastic wrap.
Roll out between 2 sheets of plastic wrap and place in a pie dish.
Cover dish with plastic wrap and chill overnight.
For the Pie:
2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
1 unbaked pie crust (recipe above)
4 large or extra-large eggs
5 T pure maple syrup, light brown sugar, or honey
8 oz (1 cup) whole milk Greek yogurt
1 tsp vanilla extract
1/2 tsp cinnamon
To Make the Pie:
Preheat the oven to 375 degrees, preferably on convection.
To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
Spread the fruit slices evenly over the unbaked pie crust.
Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
I had my eye on this recipe way before I even went strawberry picking…and these pie bars met every expectation. 🙂 This recipe is from Joy the Baker. Wonderful!
For the Crust:
1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
For the Strawberry Filling:
2 pints fresh strawberries, hulled and sliced into bite-size chunks (about 4 cups)
2 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons minute tapioca
Confectioners’ sugar, for topping
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, and cinnamon and mix on low-speed until just combined.
Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch. Refrigerate for 15 minutes.
Bake for 15 to 18 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
In a small bowl combine the remaining crust and pecans. Stir until combined and set aside.
In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl.
After the juices have developed, add the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture but it will dissolve in the oven.
Spread the strawberries evenly over the crust.
Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the strawberry mixture (they won’t cover the top completely but do your best to cover).
Bake for 30 to 40 minutes until the topping is brown and the strawberry mixture is bubbling. (If there are still tapioca bits, take the pan out of the oven and gently stir those berries in so the tapioca gets moistened.)
Remove from the oven and allow to cool completely.
Chill in the refrigerator to easily remove the bars from the pan. Once cooled, remove from the pan and dust with powdered sugar just before serving.
Note: The bars can be stored, wrapped individually or covered in plastic wrap, in the refrigerator for up to 3 days.
I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.
This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.
I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.
Yield: One 9-inch pie
For the Crust:
2 ½cups/300 grams all-purpose flour
½teaspoon/2.5 grams coarse salt
2 ½sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
4tablespoons/60 ml vodka
¼ to ½cup ice water
For the Filling:
3pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
½cup/99 grams granulated sugar, more as needed
2tablespoons/30 grams dark brown sugar
2tablespoons/30 grams quick-cooking tapioca
1 ½teaspoons/3 grams ground cinnamon
1teaspoon/3 grams ground ginger
¼teaspoon grated nutmeg
pinch ground cloves
1 ½tablespoons/22 ml lemon juice
3tablespoons/45 grams apple butter
heavy cream or milk, as needed
turbinado sugar, for sprinkling, as needed
vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving
To Make the Crust:
In a food processor, pulse together flour and 1/2 teaspoon salt.
Add butter and pulse until mixture forms 3/4-inch pieces.
Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
To Complete the Pie:
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees, preferably on convection.
Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
Let pie cool on a wire rack for at least 2 hours before cutting.
Serve with ice cream, whipped cream, sour cream or crème fraîche.
This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂
This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.
Yield: serves 8 to 10
unsalted butter, softened, for brushing the pan or cooking oil spray
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced
4 garlic cloves, thinly sliced
1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces
freshly ground black pepper
6 ounces baby spinach
3 large eggs
1 1/2 cups whole milk
3 cups shredded Fontina cheese (10 ounces)
1 cup fresh ricotta cheese
1 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped sage
1 tablespoon thyme leaves
Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
In a pot of salted boiling water, cook the spaghetti until barely al dente; drain.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
Scrape spinach into the mushrooms and let cool slightly.
In a large bowl, beat the eggs with the milk.
Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
Scrape into the prepared pan and smooth the top.
Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top is golden.
Let stand for 15 minutes. Remove the ring, cut the pie into wedges and serve.
One of our family traditions is to go strawberry picking in June. This year, we were able to pick them at the organic farm that produces our CSA share. The berries were absolutely perfect. The farm also grows many different varieties of berries, so it was fun to pick from different areas of the patch. We kept buying more containers to fill! We went home with eight quarts. 🙂
This recipe was adapted from The New York Times. I adapted the recipe by using an all-butter crust from Martha Stewart. I also used an additional cup of berries in the filling, used a 6-piece lattice crust, and sprinkled the top crust with turbinado sugar prior to baking. I also covered the edge of the pie throughout the baking time to prevent over-browning.
Fresh and fabulous. 🙂
Yield: one 9-inch pie, serves 8 to 10
For the Pate Brisee:
2 3/4 cups all-purpose flour
1 tablespoon granulated sugar
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 to 2/3 cup ice water
To Prepare the Crust:
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined.
Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
Drizzle 1/3 cup ice water (5 tablespoons) evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. (I made the crusts a day in advance.)
For the Filling:
2 ½pounds fresh strawberries, hulled and halved to make 6 to 7 cups
1tablespoon fresh, strained lemon juice
4 T cornstarch
pinch of coarse salt
1tablespoon cold unsalted butter, cut into small pieces
1 egg, lightly beaten
turbinado sugar, for sprinkling
vanilla ice cream, optional, for serving
Preheat the oven to 425 degrees, preferably on convection.
Make the Filling: In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
Between layers of plastic wrap or on a lightly floured surface, roll out one dough round to fit a 9-inch pie plate.
Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top.
Roll out the remaining dough, cut it into 1-inch strips (I cut mine into 6 pieces with a fluted pastry wheel) and weave a lattice top over the filling. Trim and crimp the edges.
Brush the egg over the crust and sprinkle with turbinado sugar.
Cover the edge of the crust to prevent over-browning.
Place on a rimmed baking sheet to catch any drips and bake for 15 minutes.
Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes.
Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve, with or without vanilla ice cream, as desired.
What a lovely summer meal! After having sourdough baguette slices slathered with brie as an appetizer, we ate this flavorful tart and a green salad dressed with buttermilk-herb dressing for dinner. It could also be served as a special appetizer- perfect with a glass of rosé or white wine. We had fresh strawberry pie with vanilla ice cream for dessert. Eating pie for dinner and dessert was incredibly indulgent and fabulous… I would recommend it. 🙂
This recipe was adapted from The New York Times, contributed by Florence Fabricant. I used a Trader Joe’s pie crust as a shortcut. I also substituted 2 lobster tails for a whole lobster and used a Vidalia onion and parsley in the filling. Delicious.
Yield: 4 to 6 servings
pastry for a 9-inch tart
1tablespoon unsalted butter
½cup finely chopped sweet onion
1½ cups fresh corn kernels (from 2 ears)
1tablespoon finely chopped fresh tarragon or parsley
¾cup whole milk
2large eggs, beaten
¼cup heavy cream
11 1/4-pound lobster boiled or steamed, shucked and diced (I used 2 lobster tails (1 pound total weight)
grated zest of 1 lemon
coarse salt and freshly ground black pepper
Heat oven to 425 degrees, preferably on convection.
Roll out pastry between layers of plastic wrap or on a lightly floured surface. Fit into a 9-inch straight-sided tart pan or a pie pan.
Prick bottom, line with parchment and foil and add pastry weights.
Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
While the crust is par-baking, cook the lobster meat. I cooked the lobster tails in boiling, salted water for 8 minutes. (1 minute per ounce- each tail was about 1/2 pound.) When cool enough to handle, cut off the shell and coarsely dice the meat.
Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
Stir in corn, tarragon or parsley and cayenne.
Stir in milk. Bring to a simmer. Remove from heat.
In a bowl, beat eggs and cream together and slowly stir into the pan.
Add lobster. Stir in lemon zest and season with salt and pepper.
Ladle mixture into prepared tart shell. Bake 10 minutes.
Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
Remove from oven and let rest 10 minutes before serving.