Stars and Stripes Pie
Happy Independence Day! Well, close enough anyway 🙂 With me typically posting new blog posts on Wednesday evenings, the day before the 4th of July in this case, I figured tonight would be the perfect night to share a fun and simple recipe that I have made over the years for this holiday. It is my Stars and Stripes Pie!
I enjoy a fresh blackberry pie as probably my favorite pie of all time, but I see blueberries as even more Americana so for this recipe I brought you a combination of the two. The upper right hand quadrant is a blueberry and blackberry combo with a little lemon zest and cinnamon. And the rest of the pie is a tart cherry filling! It is a fun take on a fruit pie to play off the American flag that will be sure to liven up any get-togethers you might be having!
Plus, honestly, it is a pretty straight forward recipe since I like to use a few store-bought shortcuts. Isn’t it just the best when it looks more impressive than it was to actually make it?! 🙂 I hope you guys enjoy this just as much as I do. Oh and you can get the little cookie cutters for the stars I used here.
Please tag me on social media with @nommingwithnicola and #nommingwithnicola so I can see your lovely recreations! I’d love to share what you make with our nomming family! 🙂
Stars and Stripes Pie
Equipment
- star-shaped cookie cutters (I used ones from 0.5-2 in)
Ingredients
- 1 box refrigerated pie crusts (2-pack)
- 2 21 oz cans tart cherry pie filling
- 2 cups fresh blueberries
- 1 pint fresh blackberries
- 1 large lemon zested and juiced
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp flour
- 1 large egg
- 1 tbsp coarse sugar
Instructions
- Lightly dust a working space with flour. Unroll one of the pie dough sheets from the box and stretch with a rolling pin to about a 12 inch circle. Place this dough into a round 9 inch pie plate, centered letting the edges overhang.
- Prepare the "blue" filling – combine the blueberries, blackberries, lemon zest and lemon juice, granulated sugar, cinnamon, and the 2 tbsp flour. Mix to combine, set aside.
- Prepare the "red" filling – drain and rinse one of the two cans of pie filling. Combine with the entirety of the second can and mix to combine. (I find this gives it a better consistency so there is more fruit and less jelly).
- Using the front or back side of the box of pie dough, cut out a rectangle of cardboard and bend to create an L shape (right angle). Cut it so it will fit into the top left quadrant of the pie securely, to form a wedge.
- Spoon the blueberry and blackberry mixture into the top left quadrant of the pie, and fill the rest of the pie with the tart cherry mixture. Lift out the cardboard cleanly.
- Roll the other pie dough out just enough to flatten out. With a sharp knife, create "stripes" of the flag by cutting 5 strips about 1/2" thick. This should take about half the pie dough. The other half can be used to cut out stars with a cookie cutter. I used varying mini star sizes, about 6 stars in total. Brush strips and stars with a beaten egg, top with coarse sugar.
- Pre-heat oven to 425 F. Start at the middle of the pie directly underneath the blueberry/blackberry mixture, place 3 long strips evenly spaced to fill the bottom half of the pie. Cut remaining strips to about 4 inches, lay over cherry filling on the upper right corner. If the ends of the strips are too long, you can push them into the bottom pie crust to combine. Roll the overhang of the bottom crust on top of the strips, and crimp rim as desired. Brush the rim with beaten egg, topped with coarse sugar. Place the stars on top of the blueberry/blackberry mixture in upper left corner.
- Bake pie for 30 minutes at 425 F. After 30 minutes, check on pie, stars and/or crust might need foil or other cover method. Reduce oven temperature to 350 F and bake until top crust is golden brown and fruit is bubbling, about 25 more minutes. Remove from heat and cool completely on wire rack.