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Summer is all about fresh fruit and bright flavors — and these pies make the most of the season’s bounty beautifully. A peach crumble that’s a summertime dream, an iconic Southern treat, and a no-bake strawberry pie make for some of our top desserts to put on repeat this summer. Let’s dive right in.
Peaches are at their juiciest and most flavorful in the summer. While eating them like an apple is heaven in and of itself, these deliciously succulent gems also make foroutstanding pies that are big on bright, summery flavor.
Ingredients:
— 1 refrigerated pie crust (room temperature)
— ½ cup all-purpose flour
— ½ cup chopped pecans (optional)
— 1 ¼ cups packed light brown sugar, divided
— 2 teaspoons ground cinnamon, divided
— 1 ½ teaspoons kosher salt, divided
— ¼ cup cold unsalted butter, cut into ½ inch pieces
— 3 pounds ripe but firm fresh peaches, peeled and cut into thin ¾-inch slices (about 8 cups)
— ¼ cup cornstarch
— 2 tablespoons finely chopped candied ginger (about 1 oz)
— 1 ½ tablespoons fresh lemon juice
— 1 teaspoon vanilla extract
— 1 tablespoon fine yellow cornmeal
— Vanilla ice cream, for serving
Method:
Fans of key lime pie will love this Southern staple. Creator Bill Smith was inspired to back this bright, citrusy treat by the lemon pie served at North Carolina seafood restaurants during his childhood. Notoriously easy to make, this pie will quickly become a part of your summer rotation.
Ingredients
— 1 ½ cups finely crushed saltine crackers (approximately 1 sleeve)*
— 6 tablespoons unsalted butter, melted
— 3 tablespoons granulated sugar
— 1 large egg white, lightly beaten
— 1 (14 oz.) can sweetened condensed milk
— 4 large egg yolks
— ¼ cup fresh lime juice from 2 large limes
— ¼ cup fresh lemon juice from 2 lemons
— 1 ½ cups heavy whipping cream
— ¼ cup powdered sugar
— Lemon and lime zests for garnish
Note: The hint of saltiness in the crackers is the perfect complement to the citrusy filling, but feel free to substitute a graham cracker crust if you want something even sweeter.
Method
Sweltering summer temperatures have you feeling like you don’t want to turn on your oven, yet you’re still craving something sweet for dessert? Have no fear — there are a ton of no-bake options for those days when it’s too hot to even move, and this one is a definite winner. Summer strawberry flavors shine through beautifully in this quasi-icebox cake that’s a snap to make.
Ingredients
— 9 graham crackers, broken into pieces
— 3 tablespoons sugar
— pinch kosher salt
— ½ cup (1 stick) unsalted butter
— Cooking spray
— 10 oz fresh strawberries, plus 4 more, halved for garnish
— 1 (14 oz) can sweetened condensed milk
— ¼ teaspoon lemon zest
— 3 ¼ cups heavy cream
— 1 tablespoon powdered sugar
— Vanilla extract (optional)
Method
Summer is pie season. Stone fruits like peaches are at their glorious peak, fresh strawberries are as sweet as ever, and bright citrus flavors take you back to the nostalgia of long, hot days spent at the shore. These 3 palate pleasers are the best of the best, capturing the season’s signature flavors in pie form.
Recipes adapted from Southern Living’s “The Best Pie Recipes To Make All Summer Long”
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