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Berry

Pear-Raspberry Pie

Raspberries are one of those special fruits you can add to just about anything with great results. So, whenever I’m looking to spruce up more subtle tastes (like a pear filling), raspberries are my go-to fruit. Since pear and raspberry season overlap during the early fall months, Pear-Raspberry Pie is a nice alternative to the more traditional and expected harvesttime pies. You can also try this with Cinnamon Sugar Crumb Topping (page 12).

Peach-Blueberry Pie

I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping (page 12).

Sugar-Free Blueberry Pie

This pie allows for indulgence in a sweet treat. Blueberries pack enough flavor that you’ll never even know that traditional sugar is missing.

Blueberry-Blackberry Crumb Pie

This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.

Blueberry Pie

My dad and I have spent a lifetime bonding over our love of blueberry pie. I knew I had mastered this recipe when I got his stamp of approval. When selecting blueberries, remember that they don’t sweeten after being picked. Generally, the bigger a blueberry is, the sweeter it is. Try to use big, round berries, without cracked skin, and be sure to pick the stems off the blueberries before using. Summertime is the best time for this pie because the berries are at their prime between June and early September. You can also try Blueberry Pie with the Cinnamon Sugar Crumb Topping (page 12) which won the 2011 National Pie Championships in its category. For extra indulgence add a scoop of vanilla ice cream.

Blackberry Pie

My business partner and husband, Kelly, loves reminiscing about picking plump, juicy wild blackberries as a child with his grandma at their camp in the Adirondacks. Although Kelly loved eating the blackberries almost as quickly as he could pick them, he knew that if he managed to leave enough, his grandma would make his favorite summer treat—Blackberry Pie. Check out local farms or farmers’ markets for access to the sweetest blackberries available in your area. June is usually peak blackberry season in the southern states, while they peak in July up north. You can also try this pie with the Cinnamon Sugar Crumb Topping (page 12).

White Cupcakes with Strawberry Buttercream

Using only cake flour produces a cupcake that has a pure-white crumb.

Blackberry Roulade

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

Pavlovas with Mixed Berries

Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment—if it comes away easily, it is ready; if not, continue baking, checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.

Gooseberry Pie

Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.

Fourth of July Blueberry Pie

If you are fortunate enough to find wild blueberries while they are in season, by all means use them in this recipe; they are smaller than cultivated berries, so you may need an extra cup or two to make up the volume necessary for the pie.

Slab Pie

This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.

Summer Fruit Tart with Lavender Syrup

If fresh lavender is not available, you can use another fresh herb, such as rosemary or thyme. Half of a vanilla bean also works well.

Pistachio Tartlets with Crème Fraîche and Berries

You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.

Apricot-Blackberry Galette

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

Raspberry-Rhubarb Biscuit Cobblers

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

Lemon-Blueberry Napoleons

The puff pastry can be baked a day in advance; keep in an airtight container at room temperature. The blueberry sauce can be refrigerated for up to three days.

Fruit Turnovers

Turnovers are always a favorite; their light Puff Pastry shells burst with fresh fruit. Our three fillings provide this classic dessert with a fresh twist: Five-spice powder lends its subtle aroma to pear, peach chunks blend with homemade raspberry jam, and sage plays off the sweetness of summer blueberries. All the fillings can be used interchangeably—simply prepare and fill the dough as instructed.
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