How to bake a pie for this Fourth of July

The 4th of July means grilled burgers and hot dogs. It also means cake – fruit cake as opposed to cream or nut cake. Apple is considered America’s favorite fruitcake, but cherries, blueberries, and peaches, all in abundance this summer and in season now, also rank highly. With so much fruit available, the 4th of July party is a great excuse to bake a cake. If baking a fresh fruit pie sounds scary, check out Noelle Carter’s crust best practices. You’ll be making professional-looking and delicious-looking pie crusts in no time.

When it comes to fillings, the trick is to balance the moisture content of a particular fruit with anything – if any thickener one chooses to produce sweetness rather than softness. For this Apple cake, massaging the fruit reduces the surface area covered with sugar and seasoning. As a result, less liquid is expressed during cooking and no thickener is required. In addition, this Fried apple pie Use smaller pieces of apple and add cornstarch to thicken the juice. It also comes in a double crust for those who prefer a sweeter cake. Apple Hand Piesare also double coated in their own right, you’ve partially cooked the apples to get rid of the moisture before wrapping them in a pastry, so no thickener is needed. Sweet cherry pie Use cornstarch to thicken the juice and add a little Grand Marnier to brighten up the cherry flavor.

If you are a connoisseur of pie crust, you will definitely want to try this Peach cake with duck fat. Thanks to the duck fat, it actually breaks apart when you cut it in. The juice here is thickened with cornstarch.

The filling is made entirely on the stove to make this dish Fresh blueberry cake. It has you making blueberry jam, mixing it with fresh blueberries and pouring it into a prepared pie crust (you can bake the day before). Topped with whipped cream, it’s like a split blueberry Pop-Tart.

Even simpler, this is Fresh raspberry cake which treats the berries similarly and then skips the pastry altogether and uses a graham cracker crust instead. Strawberries are treated similarly in this Classic Strawberry Cake, though here you have to wait a while for the strawberry puree to cool down before mixing it with fresh strawberries and pouring them into the prepared crust. The glazed strawberry mountain makes for a striking presentation.

If you like mixing things up a bit, Three-Berry Pie blend of raspberries, raspberries and blueberries with sweet white wine to bring out the flavors of the berries. It uses tapioca starch as a thickener for berry juice. This recipe also shows you how to make the topping. For an even more special crust, add a little black pepper to the crust, like this one Nectarine-Berry Pie. It adds an appealing touch to the striking combination of nectarines and raspberries.

To bring out the combination of raspberries, raspberries and blueberries to their fullest, add a splash of Muscat de Beaumes-de-Venise or another sweet white wine.

Time2 hours 25 minutes

yieldsServe 8

Behold the hand cake: This nifty little question is the answer to a cupcake that doesn’t need fancy decorations.

Time1 hour 20 minutes

yieldsServe 12

Fresh, whole blueberries form a crisp pastry crust and there’s a whipped cream filling in this refreshing summer berry pie.

Time5 hours, mostly unattended

yieldsServe 8 to 12

This cake is simple but rich with flavor and slightly firm texture from fresh fruit. A touch of Grand Marnier and vanilla brighten the flavor and add depth to the cherries.

Time1 hour 30 minutes

yieldsCake 1 (9 inches)

This apple pie never goes out of style. Cut it up and it’s all about the fruit, the lightly baked apples are generous, its clean, pure flavor enhanced by a sweet, spicy glaze.

Time1 hour 10 minutes

yieldsServe 8 to 10

Fresh, whole-grain raspberries form a graham cracker crust and there’s a layer of whipped cream in this refreshing summer berry pie.

Time3 hours, mostly unattended

yieldsServe 8 to 12

When combined with butter, duck fat creates tissue-thin pastry layers.

Time2 hours plus cooling

yieldsServe 12

Rich flavors of nectarines and blackberries come together and a subtle hint of black pepper in the crust adds a mysterious and intriguing black note.

Time2 o’clock

yieldsServe 8

This may be the fastest cake of the summer. Fresh strawberries are kneaded with strawberry jam quickly and then rolled into an easy-to-make dough.

Time1 hour

yieldsServe 8

The shortening will make the crust easier to peel and there is no need to chill the crust before rolling. Fresh cider adds a slight sweetness to the crust and makes it soft.

Time2 and a half hours, mostly unattended

yieldsServe 12

https://www.latimes.com/recipe/list/bake-a-pie-for-the-fourth-of-july How to bake a pie for this Fourth of July

Russell Falcon

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