Summer Fruit Cream Pie Recipes
SUMMER FRUIT CREAM PIE
Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Whisk sugar, cornstarch, and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoon at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Gently fold in berries until evenly distributed.
- Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Spoon peaches with syrup onto center of pie, and serve immediately.
SUMMER FRUIT CREAM PIE
Just a wonderful summer fruit pie, that is made especially delightful with the use of blackberries, - anything with blackberries has to be delicious!!
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- GRAHAM CRACKER CRUST:.
- Preheat oven to 350F Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press mixture in bottom and up sides pf 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on wire rack.
- FILLING:.
- Whisk sugar, cornstarch and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
- Whisk yolks in a medium bowl until combined. Pour in mik mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
- Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoons at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 20 minutes. Gently fold in berries, until even distributed,.
- Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate unril custard filling is chilled and firm, at least 4 hours or overnight.
- PEACHES IN SYRUP:.
- Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to an ice-water bath. Peel, halve and pit peaches. Cut each half into six wedges.
- Bring peaches, sugar, lemon juice and a pinch of salt to a simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover and refrigerate overnight.
- Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8-10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. What is not used can be refrigerated for up to 2 weeks.
- Spoon 1 cup peach mixture into center of pie and serve immediately.
Nutrition Facts : Calories 760, Fat 26.5, SaturatedFat 14.5, Cholesterol 196.8, Sodium 325.8, Carbohydrate 127.6, Fiber 4, Sugar 110.4, Protein 8.5
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