Summer Pies

Here are my two favorite pies for summer! One of the best things is that you only have to briefly use your oven to cook the crust! I'll really try to get a picture of the blackberry pie - the whole pie - next time I make it!

FRESH NECTARINE PIE

9-inch baked pie shell
1½ cups water
1 cup sugar
¼cup cornstarch
3 ozs peach-flavored gelatin
3 cups fresh nectarines, peeled, pitted & sliced

Mix the water, sugar and cornstarch in a saucepan. Bring to a quick boil. Cook until thickened and clear. Add the gelatin. Arrange the nectarines in the pie shell. Pour the gelatin mixture over the nectarines and chill. Garnish with whipped cream, if desired.

FRESH BLACKBERRY PIE

9-inch baked pie shell
1 cup water
¾ cup sugar
2½ T cornstarch
3½ T blackberry-flavored gelatin
4 cups fresh blackberries, rinsed and drained

Mix the water, sugar and cornstarch in a saucepan. Bring to a quick boil. Cook until thickened and clear. Add the gelatin, stirring until dissolved. Gently stir in the blackberries. Pour into cooled pastry shell and chill until firm. Garnish with whipped cream, if desired.

Note: I like a thicker pie crust, so I use the 10” double crust recipe and have some left over – and make a couple big fat jam tarts with it – something to hold you over until the pie is properly chilled!! I can also recommend Marie Callendar's frozen pie crusts - and I understand that Trader Joe's makes a pretty decent one too!