How do you get to know your neighbors? My go-to approach is to bring them a pie. Pie makes people happy and guarantees your neighbors will remember you. It also offers an opportunity to chat for a moment, which I find doesn't happen often enough. The one downside to bringing over pie? The pie plate.
When cherry season hits, I often find myself buying bags and baskets of the coveted summer fruit with good intentions to bake a pie or make homemade ice cream, but inevitably I snack on them instead. Then I buy another basket and the cycle repeats all over again. Until now.
When it gets hot and muggy, I generally lose my appetite for substantial meals, instead reaching for crisp salads, fruit — and ice cream, of course. It wasn't till last week that beer-flavored ice cream even crossed my radar, but apparently it's a big thing this summer! Have you tried it?
Surely everyone is familiar with the classic pineapple upside-down cake, topped with rings of canned pineapple and dotted with neon-red maraschino cherries, all nestled in a brown sugar glaze? What many people don't know is that nearly any fruit can be subbed in for the pineapple-cherry combo with fresh, delicious results. Read on for our master recipe for making upside-down cakes with fresh fruits all summer long!
We make a lot of pies here at The Kitchn — which is great, because practice makes perfect when it comes to pie-making. Along the way, we've picked up quite a few tips and tricks for the perfect pie, from rolling it to freezing it to cutting that tricky first slice. Whether you're an absolute beginner or a pie-baking pro, you'll learn something new from these 15 tips.
From the middle of May until the end of November, I'm a pie girl. I have to restrain myself from eating it at every meal since my mother trained me from a very early age that leftover pie is fair game for breakfast. Sometimes we would even eat it straight from the dish: two forks, Sunday crossword.
Summer is exciting because the fruits that thrive in a pie crust are all ripening. Strawberries and rhubarb happened, other berries are ripening on the vine, the peach trees are heavy with fruit, and the apples are beginning to sweeten on the branch. Fruit is the romantic part, but crust is an important part of the equation.
Since we are talking all about baking with fruit this week, I wanted to come up with a fun breakfast recipe that involved ripe summer fruit. Everyone loves a combo of buttery pastry and jammy filling, so I decided to create an easy baked breakfast pastry that can almost qualify as dessert for breakfast.
Reaching for whole wheat flour or whole wheat pastry flour is an easy way to work whole grain nutrition into a simple pie dough. In doing so, you'll not only have a healthier pie shell, but you'll have one that boasts the flavor of whole wheat flour (as all-purpose white flour doesn't have as much flavor on its own). Should the day come though when you're looking to branch out beyond a whole wheat pie crust, there are a number of delicious, flaky whole grain pie dough recipes to select and celebrate. Here are my favorites.
I hate soggy cereal, I hate soggy sandwiches and I really hate soggy pies, crisps and crumbles. I didn't think there was a way to avoid the flood of juice that flows when baking fruits like strawberries and peaches, until I learned this easy trick.
The first slice of pie is always the hardest to get out of the pan. Always. It crumbles and smooshes and collapses on the plate. Very disappointing, especially when standing at the head of the table serving a carefully constructed pie to eager guests. I finally had a "Duh!" moment and realized the obvious solution: the sacrificial slice.