Summer Fruit Pie Recipes

As promised, here are my fruit pie recipes.  These are regular size pies (not deep dish).  I made the blackberry pie from the berries I picked at Solebury Orchards.  The secret ingredient is fresh grated ginger.  Don't leave it out because it really "makes" the pie!  The peach pie was made with peaches from a small farm stand on Middle Road in Dublin, PA.  I have also had some excellent peaches from a small stand on E. Creamery Road (between Rickert and Callowhill Roads) in Hilltown Township. 

 

                                                              

Blackberry Pie

Recipe for Double Crust Pie Pastry (see this post for recipe)

1 qt. Blackberries

1 cup white sugar

1/4 cup packed brown sugar

1/4 cup corn starch

1 teaspoon freshly grated ginger

1 teaspoon lemon juice

2 Tablespoons butter, cut into pieces

Optional:  one beaten egg white and sprinkle of sugar for top crust

                                                                        

1.  Preheat oven to 450 degrees F.

2.  Prepare a double pie crust and line pie plate with half the dough.  Roll top crust out and cut into strips for lattice crust.

3.  In a large bowl, mix together the blackberries, white sugar, brown sugar, cornstarch, grated ginger.  Empty the berry mixture into the pie shell.  Sprinkle the berries with the lemon juice and dot with the butter pats.

4.  Weave the lattice top over the top of the berries.  Optional:  Brush the top crust with beaten egg white and sprinkle with sugar for a nice presentation.

5.  Set the pie on a metal baking sheet (to prevent a messy oven if the pie spills over).  Bake pie for 10 minutes at 450 degrees F.  Turn heat down to 350 degrees F and continue baking for an additional 30 minutes or until crust turns golden and pie is cooked through.  Cool on a wire rack.

                                                        

Tip:  Fresh fruit pies tend to be a little runny, even with the use of cornstarch.  After cooling the pie, you can chill it in the refrigerator to help it set, if needed.

                                                                                        

Peach Pie

Recipe for Double Crust Pie Pastry (see this post for recipe)

About 10 medium peaches

1/4 cup crushed ginger snaps (about 6 ginger snaps)

1/2 cup packed brown sugar

1/4 cup white sugar

1/4 cup corn starch

1/4 teaspoon ground nutmeg

1 Tablespoon lemon juice

1/4 teaspoon almond extract

2 Tablespoon butter, cut into pieces

                                                                   

1.  Preheat oven to 450 degrees F.

2.  Prepare a double pie crust and line pie plate with half the dough.  Roll top crust out and cut into strips for lattice crust.

3. Cut the peaches in half through the stem end.  Peel the peaches, remove pits, and slice each half into 5 wedges.  Place the peaches in a large bowl, and add white sugar, brown sugar, cornstarch, and nutmeg.  Toss to coat.  

4.  Sprinkle the crushed ginger snaps into the bottom of the pie shell.  These will help to absorb the juice from the peaches as the pie bakes, keeping the bottom crust from getting soggy.

5.  Empty the peach mixture into the pie shell.  Sprinkle the peaches with the lemon juice and almond extract and dot with the butter pats.

4.  Weave the lattice top over the top of the peaches.  Optional:  Brush the top crust with beaten egg white and sprinkle with sugar for a nice presentation.

5.  Set the pie on a metal baking sheet (to prevent a messy oven if the pie spills over).  Bake pie for 10 minutes at 450 degrees F.  Turn heat down to 350 degrees F and continue baking for an additional 30 minutes or until crust turns golden and pie is cooked through.  Cool on a wire rack.

                                                 

Tip:  Fresh fruit pies tend to be a little runny, even with the use of cornstarch.  After cooling the pie, you can chill it in the refrigerator to help it set, if needed.

Enjoy!