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The Cookstr Weekly: Fourth of July Pie

July 7, 2015

Pie, like pizza, has its fair share of purists and the ability to cause conflict over almost every detail. All-butter crust or shortening? A splash of vodka? Food processor, or kneading the dough by hand? Cornstarch in the filling? Flour? Tapioca? None of the above? Happily for me, I have little interest in convention or technicality. I just like eating pie.

The ten pies here celebrate the seasonal ingredients of summer (berries), the classic ingredients of Americana (apples), and the most important ingredients in desserts (mmm, sugar). Experiment, enjoy them, and cut a slice for friends and family.

Warmest regards,

Kara Rota

Editorial Director
by Beth Allen

Fresh cherry pie is one of the treats of summer. May, June and July are the best months to bake a cherry pie. From early May through July, look for the sweet golden cherries with red blushing color known as Royal Ann or Queen Anne. In late June and July, try the tart red Montmorency cherries. Both kinds of cherries make great pies … just adjust the sugar.” – Beth Allen

from Mindy Segal
Mindy Segal, a James Beard Award Winning pastry chef and the author of Cookie Love: 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary, shares five tips for the best cookies ever. 


Almost Bite-Sized Pizzas

by Cynthia Nims

“Who says pizzas have to be round? But if you did cut some small rounds to go with these squares, you could play an edible game of tic-tac-toe! With three or four easy toppings at hand, you can quickly make up a few different combos for your guests. The tomato sauce recipe makes about twice as much as you need, but it’s not practical to make it in smaller batches. You’ll be thrilled to have the great sauce on hand, to toss with pasta or sautéed shrimp, or freeze for another batch of pizza! Or shortcut things with a top-quality tomato sauce instead.”
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