Picnic Pies for the Fourth of July

Baking, Cook, Holidays, In Season, Regional Spotlight, Summer

It’s often said that nothing is more uniquely American than fresh fruit pies. Personally, I can’t think of a better way to celebrate our nation’s independence than with gently cooked summer fruits and berries wrapped in a buttery, golden crust.

 

Since your heavy glass pie dish may be a little cumbersome for this weekend’s picnics and cookouts, I’ve collected some of our favorite hand-held pie recipes – no wedge-shaped server required. These will all fit neatly on paper plates, and as a bonus, you won’t have to share.

 

Recommended recipes are below, but feel free to experiment by adding your favorite filling to any basic crust.


Mini Peach PiesMini Peach PiesThese individual treats require the Breville Pie Maker for a perfect shape and size; the product is a customer favorite. The mini pies cook in just 10 minutes, and an extra layer of crust on top makes for easy transporting.

 

Not a peach fan? Try Mini Cherry Pies with the same pie maker.

 

 

Cherry Pocket PiesCherry Pocket Pies Speaking of cherries…try tucking them into a pocket! A heart-shaped Pocket Pie Mold creates cute handheld pies for a picnic, and everyone who tries the recipe raves about the cherry filling. If you’re staying home or bringing a cooler, a scoop of vanilla ice cream tops off this festive dessert.

 

 

 

 

 

Blueberry Hand PiesBlueberry Hand PiesDon’t worry: Special tools are not a necessity for bringing pies on the go. These individual blueberry pies are made by simply folding dough on top of itself to enclose the filling (like a calzone).

 

 

 

 

 

Best of all, these fruity fillings are a cinch to prepare. Go ahead, make it easy on yourself and buy a piecrust at the grocery store – we won’t tell.

 

About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.

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