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Summer Pies

Not sure about the four and 20 blackbirds, but you’ll find yummy things and cool treats in this month’s pies that are fit for even the most discriminating kings. Take advantage of the bountiful fruits on sale just like I did when we photographed this tempting nectarine and blackberry galette. The buttery crust makes this rustic showstopper and nothing was left for the birds.

2 cups sliced nectarines
2 cups blackberries
1/2 cup plus 2 Tablespoons sugar
2 Tablespoons cornstarch
Juice of 1/2 lemon
1-1/2 cups plus 2 Tablespoons flour
3 Tablespoons sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter, cut into 1/2-inch pieces
2 Tablespoons shortening
3 Tablespoons ice water

Combine the first five ingredients in a large bowl and toss lightly to coat. Set aside. Pour all remaining ingredients, except ice water, in a food processor and, using the pulse button, work in short segments until pastry resembles crumbs. Add ice water, continuing to pulse, until all water is used. Process until a ball is formed, remove from machine, and wrap with plastic. Refrigerate for 30 minutes to an hour.

Preheat oven to 425°. Roll out dough on a lightly floured surface to about 1/8- inch thick. Place on cookie sheet. Dump fruit mixture in the center of dough and roll up edges almost to the center to form a bowl. Sprinkle with sugar and bake 20 minutes. Reduce heat to 375 ° and bake until crust is golden brown, about 20 more minutes. Remove from oven and let cool slightly. Serve warm with vanilla ice cream.

This is the pie I remember most from my childhood. Mmmm.
1/2 pint whipping cream
2 teaspoons sugar
10 oz. Hershey’s Almond Chocolate Bar
6 Tablespoons milk
1 (8-inch) graham cracker crust pie shell

Melt chocolate bar in a double boiler or over water on low heat, stirring frequently. Remove from heat and allow to cool. Meanwhile, whip cream with sugar until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least two hours.

2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 Tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water
2 (8-inch) pie shells
3 egg whites
6 Tablespoons sugar

Bake pie shells according to package directions until light golden but not brown, then cool. In a small covered saucepan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool. In a small bowl, combine brown sugar and flour, then add beaten egg yolks, sour cream, cinnamon, and vanilla. Cook in a double boiler until mixture begins to thicken. Mix in raisins, and divide evenly into the pre-baked piecrusts.

Using an electric mixer, add egg whites to a clean bowl, and beat until stiff, but not dry, gradually adding in sugar. Spread meringue on top of each pie filling, forming peaks with a spatula. Sprinkle lightly with sugar. Bake at 350° until meringue is lightly golden (about 12 minutes). Serves 16.

You’ll never know you’re eating zucchini.
6 cups zucchini
1/2 cup golden raisins
1-1/4 cups sugar
1-1/2 Tablespoons flour
1-1/2 teaspoons cream of tartar
1/2 teaspoon allspice
1-1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
Dash of salt
2 Tablespoons unsalted butter, cut into pieces
Dough for double piecrust

Pare zucchini, wash, and slice lengthwise. Remove seeds. Slice like preparing apples for a pie. In a large saucepan, add zucchini and a little water, bringing to a boil. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9-inch piecrust. Cover with top piecrust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350° for 45-60 minutes.

16-18 oz. berry low-fat yogurt
3 cups light whipped topping, thawed
2 cups chopped strawberries, blackberries, raspberries, or blueberries
10 whole berries for garnish
(9-inch) graham cracker crust

Combine yogurt, whipped topping, and chopped berries in a large bowl. Spoon into graham cracker crust and freeze until firm, at least 4 hours or overnight. Remove from freezer before serving and top with whole berries. Serves 8.


Share your recipes with other Kentucky Living readers. Beginning in October 2009, we will publish a reader recipe as part of our new format of the Kentucky Cooks column, as well as showcasing a local restaurant and recipe.

Click here to submit your favorite Thanksgiving recipe for Kentucky Living’s October KENTUCKY COOKS column.

If the recipe is not a family recipe that has been passed down through the years or
one that you created yourself, please make sure you note the specific source of the recipe.

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