Capturing the Essence of Summer in a Slice: Try This Refreshing Sunshine Pie Recipe
On the day of the summer solstice the sun rises to its highest point in the sky and signals the beginning of summer. Since ancient days, cultures around the world have celebrated the life-giving powers of the sun during the solstice. This is a time to show gratitude for nature’s abundant gifts, and like the start of every season, a time to remember to stay grounded in the rhythms of the earth.
summer solstice traditions
While traditional solstice celebrations are different around the world, the idea of worshiping the sun this time of the year has been widely shared for centuries. In Machu Picchu, there’s an ancient rock altar in the Temple of the Sun that only is illuminated by the sunrise on the solstice. In what is modern day Europe, the pagan solstice holiday, Litha, is traditionally celebrated with bonfires and dancing. In India, it's mass yoga gatherings and sun salutations.
Here in Ithaca, our favorite way to welcome summer is to relish in the gifts nature gives us this season: tiny juicy wild strawberries found hidden under leaves of three, the darkest of pink peonies blushing in the yard, and of course late afternoon dips in cool swimming holes. If you’re looking for inspiration for your own solstice ritual, our co-founder Emma Frisch’s book Seasonal Family Almanac has tips for embracing every season.
Below we’re sharing a recipe from the book for Sunshine Pie! Made with lemon curd, ripe berries and edible flowers, this pie captures all the sweet and fresh notes of summer. We hope you enjoy it!
Nonna nella’s Sunshine Pie Recipe
Yield: 1 pie
LEMON CURD FILLING
4 large eggs
Scant 1⁄2 cup granulated sugar
Zest of 1 large lemon
1⁄2 cup plus 2 Tbsp freshly squeezed and strained lemon juice (from about 4 large lemons)
1⁄2 cup unsalted butter, cut into small pieces
ALMOND PIE CRUST
11⁄2 cups fine almond flour
3⁄4 cup tapioca starch
1⁄2 tsp fine sea salt
6 Tbsp unsalted butter, chilled and cut into small pieces
2 to 3 Tbsp cold water or maple syrup
TOPPING AND GLAZE
Seasonal berries
Edible flowers (optional)
2 Tbsp apricot or peach jam
DIRECTIONS
To make the lemon curd filling: Have your measured ingredients at the ready by the stovetop. In a medium heavy-bottomed saucepan, combine the eggs and sugar over medium heat and cook, whisk continuously, until the sugar is melted and the mixture is light in color, about 5 minutes. Do not look away or abandon this task or you will have sloppy scrambled eggs. Add the lemon zest, lemon juice, and butter and continue whisking until the butter is melted. Lower the heat to medium-low and continue whisking until the mixture thickens and comes to a low simmer. Remove from the heat. Strain the curd through a fine-mesh sieve set over a bowl and use a spatula to press the lemon curd into the sieve, gently pushing it through the sieve to remove any bits of lemon and egg. Set aside to cool while you prepare the crust.
To make the almond pie crust: In a food processor, combine the almond flour, tapioca starch, and salt and pulse to mix. (You can also do this by hand.) Scatter the butter into the bowl and pulse until the mixture resembles breadcrumbs. Sprinkle 2 Tbsp of cold water or maple syrup into the mixture and pulse until the dough forms a smooth ball.The dough should not be too wet, but if it’s very dry, add 1 more Tbsp of water or maple syrup and pulse to incorporate.
Press the dough into an 8- or 9-inch pie pan with your palms and fingers, spreading it in an even layer along the bottom and gently molding it around the edges. If the dough breaks, use your fingers to repair the cracks. You can press the tines of a fork along the edge of the crust to decorate it. Evenly prick the bottom surface of the pie crust with a fork and place it in the freezer for 10 minutes.
Preheat the oven to 350°F.
Bake the chilled pie crust for 20 minutes, or until light golden brown. Cool on a rack until no longer warm to the touch.
Once the crust is cool, pour in the cooled curd and smooth the surface with a spatula or the back of a spoon. Allow the pie to cool completely before decorating and serving, or refrigerate it to further set the curd.
Decorate the cooled pie as you wish with berries and edible flowers, if desired.
In a small bowl, whisk the jam with 2 tsp of water. Strain through a fine-mesh sieve into a second small bowl. Using a pastry brush, carefully glaze the top of the pie to add sheen to your masterpiece.
Serve cold. Store leftovers in the refrigerator for up to 3 days.
Click here to get your own copy of Seasonal Family Almanac!