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15 Irresistible Summer Pie Recipes

15 Irresistible Summer Pie Recipes


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Who doesn't love pie — especially when there's all that great summer fruit out there

15 Irresistible Summer Pie Recipes

What is a better way to enjoy the best of summer produce than to wrap it all up in buttery, flakey, golden-brown pie crust? Summer this year should be spelled: P-I-E.

Blueberry Coconut Hand Pies

Cherry Pie

Chocolate Mousse Pie

While pies high in sugar, salt, and carbohydrates may satisfy us in the moment, they don’t offer the best long-term benefits for those of us who are striving for a healthy lifestyle. This chocolate mousse pie is a healthy take on one of our favorite summer comfort foods. Check out this recipe for Organic Raw Chocolate Mousse Pie.

Coconut Cream Pie with Coconut Meringue

Lime Custard Pie with Basil Cream and Pistachio Praline

A few small twists on this favorite will no doubt make for a memorable summer. Top this lime custard pie with basil infused whipped cream and candied pistachios. Bonus: author Holly Ricciardi reveals her tricks of the trade and goes into great detail about how you too can bake up this beautiful artisanal pie. Find her recipe here!

Old-Fashioned Grilled Peach Pies Recipe

Mouths tend to drool whenever pies are mentioned, but better yet: these pies are grilled! Once prepared, you can cook these hand pies straight on your grill just until the dough turns a crispy, golden brown! Click here to check out this recipe!

Salted Caramel Apple Pie

A caramel apple in a pie, this pie is neither heavy on the caramel nor heavy on the sea salt; they are supporting actors to the tangy apples and the buttery, thick crust. This is the kind of apple pie you could eat every day— and we think you should.

Strawberry Icebox Pie Recipe

Here, a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. Click here for this recipe!

Summertime Gooseberry Pie

Celebrate summer fruit with this bubbling, golden pie. Gooseberry pie will be a fun switch from the usual fruit pies we eat and is sure to impress at the next BBQ.

Check out the recipe here!

Toasted Coconut Cream Pie with Lime Whipped Cream

Vanilla Bean Cheesecake Pie with Homestyle Honey Crust


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.


Recipe Summary

  • 1 cup butter, softened
  • ¾ cup tightly packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 cup cinnamon chips (such as Hershey's®)
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 tablespoon heavy whipping cream, or more as needed
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl beat with an electric mixer until creamy.

Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.

Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.

Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.

Spread 1 teaspoon of the cream filling over the back of half of the cookies top with remaining cookies.



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