Pumpkin and other vegetables do make delicious summer pies. Pies filled to bursting with aromatic, sweet and fresh summer fruit, though, arguably belong on a different level. Rolling out a pie and filling it with fresh fruit is not hard work, and it is easy to end up with delicious results. Not to mention, fruit pies are healthy. Here are ten ideas for filling a summer pie that you can try out the next time you bake.
1. 3-berry filling
The 3-berry fruit pie has 3 iconic summer berries: blackberries, raspberries and blueberries. Pick up a pound of each kind of berry and throw them all in a bowl with a cup of granulated sugar, 3 tablespoons of cornstarch and a bit of cinnamon. When you bake it in a pie, the results can be wonderful.
2. Vanilla-flavored peach filling
Peach pie filling has delicate coloring and flavor. You don’t even need to peel the fruit – the peel only adds taste. You need 4 pounds of ripe peaches for an average-sized pie. Slice up each peach, mix with ¾ cup sugar and season with vanilla extract and a pinch of cardamom.
3. Blueberry filling
Pick up a pound of blueberries and throw into a mixture made up of 2 tablespoons of cornstarch, ½ cup of sugar and a touch of lemon zest. Once your blueberries are properly coated in this mixture, you need to further blend in a mixture of flour, 3 tablespoons of sugar, cinnamon, salt and butter. Spoon into a pie crust and bake.
4. Triple-cherry filling
You make triple-cherry filling with three kinds of cherry – preserved Morello cherries, Bing cherries and dried tart cherries. You can start by mixing your Morello cherries (with their syrup) and tart cherries with cinnamon, nutmeg and ¼ cup of cornstarch. It needs to cook over low heat for a few minutes. Add the Bing cherries and cook the mixture for 5 more minutes. When the mixture thickens, your filling is ready for the pie.
5. Rhubarb-strawberry filling
Pick up 1 ½ pounds of rhubarb, trim the fruit and cut them into ½ -inch slices. Add in a pound of halved strawberries, ½ cup sugar, ¼ cup cornstarch and a pinch of cinnamon. Mix the filling thoroughly before you put it in a pie crust.
6. Nectarine filling
Slice up 6 large, whole nectarines with the peel intact and sprinkle in a tablespoon of fresh lemon juice, ¾ cup sugar and a pinch of salt. Mix well and let the nectarines soak in the lemon mixture for a couple of hours. The nectarine slices should begin to let out some juice. Drain the juice out, mix the nectarines in 2 tablespoons of cornstarch and spoon into the pie.
7. Blackberry apple filling
A pound of blackberries and a large Golden Delicious apple are the main ingredients of this filling. Cook the blackberries and diced apple mixed in with semolina flour, 5 tablespoons of sugar and cinnamon in a heavy saucepan for 5 minutes. Your blackberry-apple filling is ready for the pie.
8. Plum-blackberry streusel
You make this filling with a pound of pitted and quartered plums, and half a pound of blackberries. Mix both with a cup of sugar, a tablespoon of cornstarch, lemon zest and a touch of salt.
9. Apricot filling
You will need 2 pounds of apricot cut up into thick wedges, a cup of sugar and a tablespoon of cornstarch. Mix it all up and use the mixture for your filling. Shredded coconut is a great idea as a topping for apricot pie.
10. Fig and almond filling
Get a pound of ripe figs and slice them into thin pieces. Mix an egg, ½ cup blanched almonds, ½ cup sugar, ¼ teaspoon vanilla extract, 2 teaspoons of flour, a tablespoon of fresh lemon juice and 4 tablespoons of unsalted butter in the blender until everything is evenly ground up. Add the mixture to the sliced-up figs. The filling is ready for use in a pie.
Summer fruit pies are as delicious as they are simple to make. Nothing stops you from trying out a couple, each week. After all, you deserve that piece. No worries, your waistline will stay as slim as you are.