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Posted:  |  Updated: 08/31/12 10:48 AM ET

Summer Pie Recipe Contest: Vote For Your Favorite Dish

While we're big fans of summer, there are some things we could do without (bugs!). But we definitely couldn't do without all the summer pies that are happily baked in warm home kitchens this time of year. And in honor of a great summer ahead of us, we put out a search for the best summer pie. And amazing summer pies we received. From the submissions we gathered a creative collection of pie recipes -- apricot hazelnut, summery grape, even grilled cherry pie. While we'd love to try all of them, one recipe needs to be named the BEST summer pie. So we leave it up to you. Vote for your favorite pie recipes and decide which will make it to Round 2.

Click through the slideshow below and cast your vote!

Cran-Raspberry Pie -- Madison Mayberry
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This is my family's absolute favorite way to eat raspberries during the summer months. Although cranberries may seem like an unusual addition, they add pleasant tartness and complexity to the pie. We loved this recipe so much, my husband and I served it at our wedding in place of cake last summer!

Cran-Raspberry Pie

Ingredients:
1 recipe your favorite pie dough (for a double crust pie)
1-1/4 cups sugar
1/3 cup all-purpose flour
1/2 cup dried cranberries
5 cups fresh raspberries
2 tsp finely shredded lemon peel
Milk (optional)
Additional sugar (optional)

Directions:
On a lightly floured surface, flatten one half of the pie dough. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. In a mixing bowl combine the 3⁄4-1 cup sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate.

On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar

To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
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Filed by Julie R. Thomson  |