American Flag Berry Pie Recipe 455 Food

AMERICAN FLAG PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, combine the strawberries and cherries together. Stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries/cherries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as pictured above.
• Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don't want that in the filling- discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to pie. Stars over the blueberries; strips over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
• Lightly brush the pie crust with the egg wash mixture. Sprinkle with coarse sugar, if desired.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

ALL-AMERICAN PIE

Steps:

• Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.

AMERICAN FLAG BERRY PIE RECIPE - (4.5/5)

Steps:

• Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Set aside. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining pastry into a 10-inch circle. Cut pastry in half. Cut one half into two wedges. Using a 1-inch star cookie cutter, cut out stars from one wedge. Place cut out pastry wedge over filling. Discard cut out stars. Cut remaining pastry pieces into 1/2-inch-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 35 to 40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack.