American Flag Cherry Pie

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Serve up this patriotic pie at your Fourth of July or Labor Day bash.

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  • 2 refrigerated pie crusts (from one 14.1-oz. box)
  • 7 1/2 c. fresh tart cherries, pitted and drained
  • 2 c. sugar
  • 3 tbsp. instant tapioca
  • 1 tbsp. fresh lemon juice
  • Pinch ground nutmeg
  • 1/4 tsp. kosher salt
  • 1 tbsp. pure vanilla extract
  • 6 tbsp. salted butter, divided, cut into small pieces
  • 1 1/2 c. canned blueberry pie filling
  • 3/4 c. fresh blueberries
  • Vanilla ice cream, for serving

Directions

    1. Step 1Preheat oven to 425 degrees F with
      rack in the middle position. Line a rimmed baking sheet with foil.
      Roll one pie crust to a 13″ circle. Transfer to a 9″ pie pan.
    2. Step 2Cut a piece of cardboard to
      make a 90-degree wedge; wrap
      in aluminum foil. Arrange wedge
      in piecrust to shield 1/4 of the pie.
    3. Step 3Combine cherries, sugar,
      tapioca, lemon juice, nutmeg,
      salt, and vanilla in a bowl until
      well coated. Let stand 15 minutes,
      then transfer to pie plate. Top
      with 3 tablespoons butter.
    4. Step 4Pour canned
      blueberry pie filling into small,
      shielded area of the pie crust; top with fresh blueberries. Pour tart cherry
      filling in large, unshielded area. Top
      with 3 tablespoons salted butter.
    5. Step 5Cut 6 stars using a 1″ cookie
      cutter and 7 (3/4″) strips from remaining refrigerated pie crust. Remove
      cardboard shield. Place stars over
      blueberry filling and strips over
      cherry filling, trimming as necessary. Fold bottom overhang over
      strips and crimp to seal.
    6. Step 6Bake, on prepared baking
      sheet, until crust is golden brown,
      18 to 20 minutes. Reduce oven
      to 375 degrees F and bake until filling
      is bubbling, 35 to 40 minutes
      (cover crust with aluminum foil
      or a pie shield if it becomes
      too dark). Cool.

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