Pie – FoodWatcher

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24 Fruit Pies to Make Before Summer Is Over

To us, August means one thing: It’s time to use up all that summer produce. Whether it’s piles of zucchini, all shapes of heirloom tomatoes, or candy-sweet corn, it’s undeniable that fruits and vegetables are at their peak right now. Fruit, especially, shines in August, when berries and stone fruits have taken over farmers markets and grocery stores’ produce aisles alike.

Aside from eating it plain (which, we admit, is hard to beat), the best way to eat all this in-season fruit is to bake it in a pie. From traditional, lattice-topped versions made with all-butter crusts to easygoing galettes, you can’t go wrong with the combination of sweet-tart fruit and flaky pastry. To get you started, we’ve gathered 24 of our all-time favorite fruit pie recipes that are perfect for these final weeks of summer.

Tomato Pie Galette.

This tomato galette is a delicious summer meal. Flaky and buttery parmesan herb crust filled with a cheesy layer, sliced ripe tomatoes and baked until golden. Top with lots of fresh basil to serve! Tomato galette is the name of the game today! This rustic pie crust is filled with juicy, ripe tomatoes, a tomato […]

The post Tomato Pie Galette. appeared first on How Sweet Eats.

This tomato galette is a delicious summer meal. Flaky and buttery parmesan herb crust filled with a cheesy layer, sliced ripe tomatoes and baked until golden. Top with lots of fresh basil to serve!

Tomato galette is the name of the game today!

tomato galette

This rustic pie crust is filled with juicy, ripe tomatoes, a tomato pie filled with parmesan and herbs and a sprinkling of fresh basil to top everything off.

galette dough

It’s everything your summer night needs!

tomato pie filling

If you’ve been around here for a while, there’s a chance you’ve made my tomato pie in the summer. It’s SO delicious, super summery and for major tomato lovers.

And while I think it’s fabulous and I make it at least once a summer, every July or August when we start to finally get GOOD tomatoes, sometimes it can be… too much tomato.

I know. I can’t believe I’m saying that.

sliced tomatoes with salt

The tomato layer can be a bit thick for me. My favorite part of the pie is the filling that is super cheesy (shocking, right?), combined with a little bit of tomato.

tomato galette filling

So instead, this time I made a tomato pie galette.

YES.

galette dough with filling

A tomato galette with the butteriest, flakiest herbaceous crust, a filling made with some mayo and cheese and even a touch of pesto, then the perfect flavor bomb sliced tomatoes.

It is a dream! This way, the filling and tomato layer is perfectly combined with a lot of super crunchy crust to hold it in.

tomato galette

Like the tomato pie, this holds up well – warm or cold. You can serve it/enjoy it both ways. If I make this tomato galette for dinner, I’ll often have it for lunch the next day. It reheats nicely and also is great served with some arugula, spritzed with lemon and olive oil.

In the best way possible, it tastes like pizza. And that means no one complains!

tomato galette

Plus, when you make a galette, there is no need to worry about the perfect pie crust. Yes, 15 years later I am still going on and on about this. Making a perfect pie crust gives me anx-piety, so I am much happier to throw the crust on the counter, add the fillings and fold up the sides. It’s easier AND you get more flaky crust bites as you eat.

tomato galette

Here’s how we do it!

First, I make mother lovett’s pie crust using parmesan cheese and dried herbs. This takes everything up a notch because it brings so.much.flavor to the entire thing. I highly suggest making your own crust so you can add in more flavor!

Next, I salt the tomatoes. This is important because it’s how they release some of the juices. Don’t skip this part, otherwise the galette can be watery.

The filling is a mixture of mayonnaise, cheddar, and parmesan cheese. Oh this is so freaking fantastic that I can hardly stand it. I also stir in pesto, because I always have it in my fridge.

tomato galette

Then it’s time to layer! I roll out the dough, spread on the filling, layer on the tomatoes and fold the sides of the dough up. Nothing fancy. It looks rustic and messy. Once baked, it will be beautiful! I brush the crust with an egg wash for some golden shine.

I bake this for close to an hour. At least 45 minutes or so, for the crust to become golden and flaky and the tomatoes to get extra roasty and delicious.

To finish things off, I sprinkle the baked galette with fresh basil and parmesan cheese. Slice it, serve and ENJOY.

tomato galette

Flaky, buttery, cheesy, herby, tomato-y… I live for this!

tomato galette

Also, it’s super pretty! (more…)

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Blueberry Pie Bars

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.…

A Couple Cooks – Recipes worth repeating.

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.

There’s something about bars that is so homey and appealing (especially if you’re from the Midwest like us!). Introducing Blueberry Pie Bars: all the flavors of blueberry pie in handheld form! These are so simple and satisfying! The same dough makes a thick bottom crust and golden buttery crumbles, and the filling is a bright burst of fresh blueberries and lemon juice. Everyone loves this summer dessert: they’re thick with just the right chewy texture.

Ingredients in blueberry bars

These blueberry bars follow the formula of a typical fruit crumble bar: the same dough is used for the crust and crumble! It makes it simple and you only need a short list of ingredients to put them together. The fresh blueberry filling seals the deal, with just the right amount of lemon to make the flavor pop (it’s required, in our opinion!). Here’s what you’ll need:

Blueberries
All-purpose flour
Light brown sugar
Granulated sugar
Rolled oats
Salt
Butter
Cornstarch
Lemon juice
Vanilla extract

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? You can! Pies and bars are a great place to use frozen berries because they need to break down to make a jammy filling.

Full disclosure: we have not tested frozen blueberries specifically in these bars. However, frozen berries work similarly to fresh berries in our blueberry sauce, which is same basic concept as this filling. So, we feel confident sharing that this substitution will work! Let us know if you try this with frozen berries in the comments below.

Tips for blueberry bars

Blueberry pie bars are actually more like a blueberry crumble with a bottom crust! They’re simple to make, but there are a few things to note about the process. Here’s what to know:

Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan, because the blueberry filling can get a little sticky! Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
Allow the bars to cool 30 minutes, then refrigerate 1 hour. This lets the texture set, firming it up so it’s the ideal texture for eating. Once you’ve refrigerated for 1 hour, you can easily cut them into 16 squares.

Storage info

How to store these blueberry pie bars once you’ve bake them up? If you stack them, make sure to store them with parchment paper between each layer so they don’t stick to each other. Then, place them in an airtight container and you can store them for:

3 days at room temperature
2 weeks refrigerated
3 months frozen

More blueberry recipes

Blueberries are our one of our favorite fruits to use in the kitchen! Here are a few more great blueberry recipes to use them:

Desserts like blueberry pie or blueberry crumble
Drinks like blueberry lemonade or blueberry cocktails
Breakfasts like blueberry French toast casserole, blueberry oatmeal, or blueberry waffles
Muffins like banana blueberry muffins, lemon blueberry muffins or classic blueberry muffins
Breads like lemon blueberry bread or blueberry banana bread
Sauces like blueberry syrup or blueberry sauce

25 Fresh Blueberry Recipes

Classic Blueberry Muffins

Blueberry Pie

Blueberry Lemonade

This blueberry pie bars recipe is…

Vegetarian.

Blueberry Pie Bars

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 bars

Print Recipe

Description

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.

Ingredients

1 ¼ cup all-purpose flour
3/4 cup light brown sugar
1 cup rolled oats
½ teaspoon kosher salt
12 tablespoons unsalted butter
2 cups (18 ounces) fresh blueberries (or substitute frozen*)
1/2 cup granulated sugar
½ tablespoon cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ¾ cup for the topping.
Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread them in an even layer over the crust.
Add the reserved crumbles over the top in an even layer.
Bake for 1 hour, until the edges are golden brown. Remove from the oven and cool on cooling rack for 30 minutes. Then transfer to the refrigerator and for 1 hour. Remove from the fridge and use the parchment to remove the bars from the pan. Cut into 16 even squares. Store bars up to 1 week refrigerated (with parchment paper between the layers if stacked), or 3 months frozen.

Notes

*We have not tested this recipe with frozen berries, but it should work similarly to fresh.

Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Keywords: Blueberry bars, blueberry pie bars

A Couple Cooks - Recipes worth repeating.

Orange Meringue Pie.

[This orange meringue pie is sponsored by Florida’s Natural! We adore this recipe! A classic, buttery pie crust that is flakey and light, filled with a rich and tangy orange curd. Top with lots of whipped meringue clouds that taste like roasted marshmallow after baking. Delish!] If you want a delicious orange dessert fix, I […]

The post Orange Meringue Pie. appeared first on How Sweet Eats.

If you want a delicious orange dessert fix, I have got you covered!

orange meringue pie

This orange meringue pie is made with a buttery, flaky crust;, a tangy, bright orange curd and a fluffy meringue that tastes like one big marshmallow cloud. A slice of this pie is like biting into sunshine on a cloudy day. It’s easy, delicious and tastes like a piece of orange heaven!

orange curd

I’ve mentioned before how my grandmother was the official queen of pies in our family. She often made one every week and it would last the entire week… unless we were visiting. And then maybe it would last one day. Oops.

Her lemon meringue pie was one of the best. Words can’t express how much we all loved that pie –- there was nothing like her lemon meringue. I’ve tried my hand at it over the years and recently, decided that I absolutely had to try an orange meringue pie.

It’s a flavor that she never made, but we all adore citrus so much in this house. Especially orange juice!

florida's natural orange juice

I’m super excited to partner again with Florida’s Natural today, bringing you this incredible pie made with their high-quality, 100% premium natural orange juice.

orange meringue pie

There is no beating Florida’s Natural! Last month, my family did an orange juice taste test and out of four different brands, Florida’s Natural was the clear winner. It’s such a bright and sunny flavorful glass of juice… my kids beg for it! So, it was natural (pun intended) that Florida’s Natural would be the main ingredient in this pie. I knew the orange flavor would shine through perfectly and boy was I correct.

orange meringue pie

This pie tastes like a juicy, fresh orange, topped with a cloud-like meringue that melts in your mouth. Not to mention the buttery, flaky crust that is absolute perfection! It’s going to be in our pie rotation forever.

I love that Florida’s Natural is committed to supporting Florida growers. This helps them deliver a high-quality, superior tasting orange juice compared to other brands and we couldn’t agree more. It’s easily the best tasting orange juice that you can buy.

orange meringue pie

So how to make the pie?!

I use my grandma’s pie crust, of course. I do blind bake it, so it gets extra flakey and cooked through.

orange meringue pie

The base of the pie is filled with an orange curd. Oh MY gosh. I could happily eat this orange curd for the rest of my life.

To make it, I combine Florida’s Natural Orange Juice, sugar, egg yolks and cornstarch in a saucepan and cook it until thickened. It’s so delicious – tangy, sweet and silky smooth that I want to spread it on all the things! This would be the ideal recipe to make an orange curd for your fridge and would be delicious on breakfast toasts or in yogurt.

But instead, we’re putting it right there in that pie crust.

orange meringue pie

The meringue is so easy, made by whipping together the egg whites, sugar and a pinch of cream of tartar. I remember being fascinated by meringue as a kid, because it was so fluffy and magical.

It’s simple and I only bake it for about 15 minutes, until it’s toasty and golden and has that hint of roasted marshmallow flavor. (more…)

The post Orange Meringue Pie. appeared first on How Sweet Eats.

Blueberry Pie

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks…

A Couple Cooks – Recipes worth repeating.

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!

Is there a more quintessential summer dessert than blueberry pie? It tastes of backyard cookouts and the 4th of July, Grandma’s bake sale and lazy summer afternoons. There’s no better way to use a load of fresh berries than baking them into this classic pastry. This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!

Ingredients in this blueberry pie recipe

Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need:

1 recipe Homemade Pie Crust (2 crusts, or your favorite recipe)
Fresh blueberries
Sugar
Cornstarch
Maple syrup
Lemon juice and zest
Cinnamon
Vanilla extract
Salt
Egg, for egg wash
Turbinado sugar, for sprinkling

The trick to a fool-proof blueberry pie

Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:

Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.

Tips for homemade pie crust

What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:

Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough.
Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.

Use an egg wash!

For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.

Serving blueberry pie

The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice.

Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.

More pie recipes

Love baking up pies? Here are some of our favorite classic pie recipes:

Strawberry Rhubarb Pie

Classic Rhubarb Pie

Fresh Strawberry Pie

Amazing Tomato Pie

This blueberry pie recipe is…

Vegetarian.