Summer Fruit Cream Pie Recipes

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.

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Steps:

• Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
• Split the pastry in half, wrap in cling film, then chill for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
• Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots - discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
• Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

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.