Join us in the Ginger and Baker Teaching Kitchen and learn tips and tricks to create beautiful summer pies. Then check out recipes that make the most of fresh summer fruit; blackberries, strawberries, blueberries, raspberries, rhubarb and more!
Strawberry Rhubarb Pie Filling
(Makes 1 pie)
1 unbaked 9-inch pie crust
1 1/2 pounds rhubarb
1 1/2 pounds strawberries
1 vanilla bean
6 oz. granulated sugar
4 oz. brown sugar
1/2 cup cornstarch
1/4 tsp. kosher salt
zest of 1 lemon
Preheat oven to 350 degrees. Slice rhubarb and strawberries. Cut vanilla bean in half lengthwise and use a paring knife or spoon to scrape out all the seeds. Add seeds to a large bowl with sugars, cornstarch, salt and lemon zest. Add sliced rhubarb and strawberries and toss to combine. Pour into an unbaked pie shell and top with streusel or decorative pie crust. Place on a baking sheet (to catch any juices) and bake for 40 minutes.
Pecan Streusel
(Makes enough for 4 pies)
8 oz. flour
3 oz. rolled oats
6 oz. brown sugar
1 Tbsp. cinnnamon
2 tsp. nutmeg
1/4 tsp. salt
7 oz. chopped pecans
1 pound butter, melted and cooled
Combine all ingredients except for butter in the bowl of stand mixer using paddle attachment. Slowly stream in melted butter, mixing just until large clusters form. Be careful not to overmix or streusel will become dough. Recipe makes enough streusel for four pies – or use to top muffins or fruit crisp.
Mixed Berry Pie Filling
(Makes 1 pie)
1 par-baked 9-inch pie crust
1 lb. strawberries
1 lb. blueberries
1/2 lb. (8 oz) raspberries
1/2 lb. (8 oz.) blackberries
1/4 cup cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. vanilla
1/2 cup brown sugar
1 oz. lemon juice
zest of 1 orange
Quarter strawberries and combine all fruit in a bowl. Set aside.
Combine all dry ingredients in a large pot and whisk to break up any clumps. Add lemon juice, orange zest and all fruit. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and cool before pouring into a par-baked pie shell. Place on a baking sheet and bake until juices begin to boil and thicken to a jam-like consistency, about 35-40 minutes. Top with streusel and bake for another 10 minutes or until golden brown. Cool and dust with powdered sugar, if desired.
