Why limit pie to certain times of the year? A Year of Pies lets you indulge all year round.
What’s better than pie? How about recipes for 60 delicious pies and tarts from cooking maven Ashley English and top food bloggers like Beatrice Peltre, Aran Goyoaga, and Jessie Oleson? These beautifully photographed seasonal recipes include such delights as a Chocolate & Orange Marmalade Tart in winter and a classic Lattice Top Triple Berry Pie in summer. A Basics section offers six pie crust recipes, troubleshooting tips, and advice on selecting seasonal ingredients.
“Well-thought-out recipes centered on seasonal ingredients…plenty of updated standards incorporating new ingredients or flavor twists.”
—The Wall Street Journal
“If you buy one pie book this year, make it this one.”
Blueberry Refrigerator Pie & Graham Cracker Crust
Blueberry Refrigerator Pie
Refrigerator pies are ideal for those dog days of summer when it’s simply too darn hot to turn on the oven. Aside from a short stint in the oven to pre-bake the crust, this pie requires no time in the oven whatsoever. The berries are first cooked down into a compote and then blended with cream and ricotta cheeses, creating an almost surreal purple hue. Studded with fresh berries on top, this pie is cool, creamy, and gorgeous.
Makes: One 9-inch deep-dish pie
Graham Cracker Crust
You can use either the “sheets” of prepared graham crackers or the smaller “sticks” for this recipe. Either way, be sure to begin with 8 ounces and then crush them. If making Frozen Strawberry Pie (page 71), cool the crust completely before adding the filling; otherwise it will cause the filling to melt and pool.
Makes: Crust for one 9-inch deep-dish pie
You will need
9-inch deep-dish pie plate
8 ounces graham crackers, (about 2 cups)
8 tablespoons (1 stick) unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon sea salt
Preheat the oven to 350°F.
Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.
Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed.
Press the mixture into the 9-inch deep-dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
Bake the crust 10 minutes, then remove from the oven and cool completely before filling.
1 tablespoon unsalted butter
1 pint blueberries
1/2 cup granulated sugar
2 tablespoons arrowroot powder or cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese, at room temperature
2 cups ricotta cheese, at room temperature
1/2 pint blueberries
Prepare the filling
Melt the butter in a medium-size saucepan. Add the blueberries and cook over medium heat for 5 minutes, until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, then add the lemon juice and zest and cook 5 minutes longer, until the mixture thickens and becomes “jammy.”
Remove from the heat and stir in the cream cheese and ricotta.
Transfer the mixture to a food processor or blender and puree for about one minute, until the mixture is smooth and creamy.
Assemble the pie
Pour the blueberry and cheese mixture into the prepared crust. Arrange the half-pint of blueberries evenly over the surface of the pie, then refrigerate the pie for at least 8 hours or overnight. Serve chilled.
Reprinted with permission from A Year of Pies by Ashley English, Lark Books, an imprint of Sterling Publishing Co., Inc.