JUST A PINCH: Juicy nectarines and plump blackberries cavort
merrily in a lattice-top pie. Black pepper adds an intriguing
dark note to the crust. (Spencer Weiner, Los Angeles Times /
June 20, 2007)  Summer fruit pies are America's birthday cake.
Just as the blueberries are ripening in Maine, the peaches
blushing in Georgia and the olallieberries deep-purpling in
Washington, we gather in backyards and on patios to cheer the
founders and make best wishes for our national future.  So, of
course, we celebrate (now and all summer long) with the dish
that defines us as Americans.  Honey-sweet apricots and winy
cherries together under one flaky-crisp crust, a trio of berries
thickened into a jam-like filling in another, the rich fruit
flavors of nectarine and blackberries playing off each other in
a third -- thanks to the abundant fruit of orchard and bramble,
pies that we make at this time of year can be a glorious blend
of flavors.  Some of our best-loved pies are single-ingredient
classics, but there's great rea