9 pie recipes for Memorial Day weekend: Classic apple, berry and more

After all the grilling this weekend, you’ll want to finish your meal on a sweet note. So why not indulge in summer’s sweet produce with a pie?

It’s easy to pick one up on the go, but we’ve got some recipes that any home cook can master in no time. Here are nine pie recipes that highlight fresh berries, sweet nectarines, cherries and apples.

Nectarine crumble almond pie: Nectarines and almonds are combined in a luscious pie filling and topped with a crunchy, sweet almond crumble.

Classic apple pie: It doesn’t get any simpler, or more American than apple pie. Apples are mixed with cinnamon, sugar, nutmeg, lemon zest and a kick of cayenne, then covered in a classic pie crust.

Boysenberry-strawberry glazed pie: Boysenberries and strawberries come together to create a pie filling made with layered fresh fruit and a sweet glaze.

CLASSIC APPLE PIE

Total time:1 hour, 10 minutes plus chilling time | Serves 8 to 10

Pie crust:

2 scant cups flour, plus extra for rolling out the crust

1/2 teaspoon salt

3/4 cup butter, cut into small cubes

1/4 to 1/2 cup ice water

Step 1: In a medium bowl, sift together the flour and salt. Place the flour and salt mixture in a large sealable plastic bag. Add the butter cubes to the bag and toss to distribute. Squeeze out the excess air before sealing.

Step 2: Use a rolling pin and roll over the bag, flattening the butter into flakes. Chill the flattened mixture for 30 minutes, then sprinkle one-fourth cup water over the butter/flour mixture. Quickly stir until the mixture forms a dough that holds together when pinched. If the mixture is too dry, continue to add water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork the dough or it will become tough.

Step 3: Form the dough into 2 flat disks 5 to 6 inches in diameter. Wrap the disks tightly in plastic wrap and chill again.

Step 4: On a floured board, roll out each crust with a rolling pin to a diameter of about 12 inches (for a 9-inch pie). If the fruit is piled high in the bottom crust, you may need to roll the top crust a little larger than 12 inches; just make sure you have enough dough to go over the mounded fruit with a half-inch overlap.

Filling and assembly:

Prepared pie crust

3 to 4 pounds of apples, peeled, cored and sliced into large chunks (eighths or tenths)

1/3 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon lemon zest

1/2 cup light brown sugar

1 tablespoon unsalted butter

1 egg, beaten (to use as an egg wash)

Heat the oven to 450 degrees.

Step 2: Starting around the outside edge, line the pie crust with apple chunks. Move in concentric circles inward. When you’ve got the bottom layer covered, mound the rest on top. Go for density without overcrowding.

Step 3: In a medium bowl, mix together the granulated sugar, cinnamon, nutmeg, cayenne, salt and lemon zest. Sprinkle the sugar/spice mixture evenly over the top of the apples, then sprinkle over the brown sugar. (Don’t worry, it’ll all migrate downward.) Cut the butter into tiny chunks and scatter it around, randomly but evenly over the top of the sugar.

Step 4: Put the top crust on, crimp, then cut steam holes and brush on the egg wash. Chill the pie for 20 minutes or so before baking.

Step 5: Place the pie in the oven and bake for 15 minutes. Reduce the heat to 350 and bake until the juices are bubbling but the fruit still feels firm (use a toothpick or the tip of a paring knife to reach through a vent hole to pierce a piece of apple), another 30 to 40 minutes. Remove the pie to a cooling rack.

Step 6: Cool the pie to room temperature before serving. A few hours is fine, even overnight is good. The flavors will blend and mellow, and the juices will have time to solidify.

Each of 10 servings: 364 calories; 4 grams protein; 54 grams carbohydrates; 3 grams fiber; 16 grams fat; 10 grams saturated fat; 61 mg cholesterol; 31 grams sugar; 187 mg sodium.