BERRYtime is back

By MARLENE PARRISH

Let some recipes from the experts help you make the most of one of the summer’s most delicious fruits.

Fresh strawberry pie is a sure sign of summer. This year, I’m making not just any old pie, but a pie with a secret weapon, a layer of almond filling between two layers of pie dough. I used a new-to-me product, Love’n Bake Almond Schmear. It’s sort of a spreadable marzipan coffeecake filling, and I found it on the King Arthur Flour Web site.

The schmear adds a complexity to what is really something quite simple. Use your favorite piecrust recipe, enough for a double crust, or a box of refrigerated pie circles. Roll out two thin circles of dough, spreading one with the almond schmear. Sandwich them together, top with a cheesecake filling, add the fruit and glaze, and you’re on your way to making a memorable pie.

The fresh cream-cheese filling resembles a no-bake cheesecake. It holds up well and won’t make your crust go soggy. If you like to fuss, make individual tartlets using this same recipe and shorten the baking time.

I tried this pie once with strawberries, but blueberries, raspberries or a combination would work. Apricots would make really the best marriage of flavor. For apricots, I would simplify the pie, too, like this: When you see fresh apricots in the store, buy them — but don’t refrigerate; let them sit on the counter until just getting soft. Dip in hot water to blanch, then remove the skins. Cut them in half, remove the pit and poach in sugar syrup until barely, just barely, tender. Gently remove and cool before arranging round-side-up on the cream-cheese layer. Brush with strained apricot jam.

The only hard part is finding the Almond Schmear. I’m hoping once you taste this pie, all of us can create a demand. I’m bugging Whole Foods Market to stock the products.

My recommendations: The best bet is The Baker’s Catalog from King Arthur Flour (kingarthurflour.com), amazon.com or lovenbake.com.

FRESH STRAWBERRY CREAM-CHEESE PIE WITH ALMOND-FILLED CRUST

For the crust

1 batch pie dough, enough for a double-crust pie or a package of prepared refrigerated pie dough

1‚Ñ2 cup Love’n Bake Almond Schmear, or as much as needed

For the filling

1‚Ñ2 cup heavy cream

1 (8-ounce) package cream cheese, softened

1‚Ñ3 cup granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon vanilla

For the topping

11‚Ñ2 pints fresh strawberries

1‚Ñ2 cup strawberry or other jelly

1 tablespoon lemon juice

Make the crust: Divide the pie dough in two equal pieces. Roll out one piece of pie dough on a lightly floured worktable into a circle large enough to line a 9-inch-round pie pan. Spread the crust evenly with the Almond Schmear. Move the coated dough aside. Roll out the second piece of pie dough on the lightly floured worktable to the same size. Carefully place the rolled dough on top of the Schmear-coated dough.

Place the layered dough into the pie pan. Trim the edges, pinch them together to seal and flute them with your fingers.

Chill the filled pie pan for 1 hour in the refrigerator. Preheat the oven to 375 degrees.

Line the pie pan with parchment paper and pie weights or beans. Bake the crust for 20 minutes. Remove it from the oven. Remove the pie weights. Prick the surface of the dough with a fork in several places and then return it to the oven. Bake the piecrust until it is lightly golden and cooked through, approximately 15 additional minutes. It will look puffy. Allow the crust to cool.

Make the filling: Whip the heavy cream until it holds soft peaks. Chill the whipped cream. Beat the cream cheese, sugar, lemon juice and vanilla on medium speed in a mixer until smooth. Fold in the whipped cream.

Fill the cooled pie shell with the cream-cheese mixture. Chill in the refrigerator.

Make the topping: Remove the stems from the strawberries. Halve each strawberry from the tip to the stem. Place the halved berries on top of the filled pie in circles until the cream is covered with the fruit. (You may also slice and then fan each half strawberry before placing it on top of the pie.)

Combine the jelly and lemon juice in a small saucepan over medium heat. Heat, stirring with a whisk until the jelly melts and is smooth. Allow it to cool until lukewarm, then brush the strawberries with the jelly. Chill until ready to serve.

This pie is best served within 12 hours of making it.

Makes 8 to 10 servings.

LINDA’S STRAWBERRY SQUARES

This recipe comes from Soergel Orchards in Franklin Park, Pa. Linda is Linda Voll, daughter of Warren and Jean Soergel.

11‚Ñ2 cups graham-cracker crumbs

1‚Ñ2 cup sugar, divided

1‚Ñ2 cup (1 stick) butter, melted

1 (8-ounce) package cream cheese, softened

2 tablespoons milk

1 (8-ounce) container Cool Whip topping, thawed

2 pints Soergel Orchards strawberries, hulled and halved

31‚Ñ2 cups cold milk

2 packages (4-serving size) Jell-O White Chocolate Flavor Instant Pudding and Pie Filling (can use Vanilla Flavor Jell-O if you’re less adventurous)

Hershey’s syrup or chocolate drizzle topping

Mix crumbs, 1‚Ñ4 cup of the sugar and butter in a 9- by 13-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill.

Beat cream cheese, remaining 1‚Ñ4 cup sugar and 2 tablespoons milk until smooth. Gently stir in 1‚Ñ2 of the whipped topping. Spread over crust. Top with strawberry halves.

Pour 31‚Ñ2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. Pour over cream-cheese layer.

Refrigerate for 4 hours or until set. Just before serving, spread remaining whipped topping over pudding and drizzle with chocolate topping of your choice.

Makes 15 servings.

COLD STRAWBERRY SOUP

This recipe is from Kaelin Farm in Franklin Park.

21‚Ñ2 cups sliced strawberries

2 cups plain yogurt

1‚Ñ2 cup apple juice

3 to 4 tablespoons honey

Blend all ingredients in a blender and serve.

Makes 3 to 4 servings.

STRAWBERRY CHEESECAKE TRIFLE

This recipe comes from Triple B Farms in Forward, Pa.

2 8-ounce packages cream cheese

2 cups confectioner’s sugar

1 cup sour cream

1‚Ñ2 teaspoon vanilla

1‚Ñ4 teaspoon almond extract

1 cup whipping cream

1‚Ñ2 teaspoon vanilla

1 tablespoon sugar

1 angel food cake, torn into bite-sized pieces

2 quarts fresh strawberries, thinly sliced

3 tablespoons granulated sugar

3 tablespoons almond-flavored liqueur or almond extract to taste

In a large bowl, cream together cream cheese and confectioner’s sugar; add sour cream, vanilla and almond extract. Set aside.

In a small, deep bowl, whip the cream, vanilla and sugar.

Fold whipped cream into cream-cheese mixture. Add cake pieces; set aside. Combine strawberries, granulated sugar and almond liqueur/extract. Layer together in large glass trifle bowl starting with strawberries, then adding cake mixture.

Continue layering, finishing with strawberries. Cover with plastic wrap; chill well.

Serves 24.