Menu: A Summer Afternoon Pie Party

July 01, 2015

Concord Grape Pie
Helen Rosner

Black and Blue Berry Pie

Inspired by his neighbor Olivia Pattison’s recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch.

Put the fruits of summer to good use with a party celebrating all things pie. Rounded out with ice cream, lemonade, and fizzy citrus cocktails, these seven seasonal pies appeal to every palate (even the chocolate lovers). It’s pure lazy-day decadence.

North Indian Spiced Limeade (Nimbu ka Sharbat)

In Lucknow, India, the hakims—local practitioners of Yunani medicine, derived from ancient Greece and focused on balancing the humors in the body—concoct cooling drinks to beat the heat. Called by the Persian name sharbat, the iced drinks often contain sweet and tart fruits and pungent and fiery spices. This refreshing cooler gets a carbonated lift from seltzer and a pleasantly saline tang from black salt and dried mango powder.

The Menu

Drinks:

More About This Menu

  1. To save time, make your pie crust up to four days before baking, and store, wrapped in plastic wrap, in the fridge. All of the pies can be baked up to one day before serving..

  2. Master perfect pie crust with our step-by-step guide to making pie crust.

  3. An elegantly woven lattice top pie is easy when you follow our technique.

  4. Summer pies are always better with ice cream. For more ice cream and gelato recipes, see our gallery.

  5. If you want to have something savory on hand to serve your guests, mix up one of our favorite summery no-cook salads or put together a tray of vegetarian appetizers.

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