American Flag Pie
User Reviews
4.3
6 reviews
Good
American Flag Pie
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This American Flag Pie is the perfect dessert for 4th of July, Memorial Day, Flag Day, and any other patriotic celebration you can think of this summer! The blueberry and cherry pie fillings can be swapped with your favorite red or blue fruits to make your favorite pie with the stars and stripes!
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Ingredients
Crust
- 1 pie crust double-crust
Cherry Pie Filling
- 3/4 cherry pie filling
Blueberry Pie Filling
- 1 1/2 cups blueberries fresh
- 1 Tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon butter cut into pieces
Egg Wash
- 1 egg
- sugar if desired, coarse, for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Prepare the pie crust and divide in half. Roll out the bottom crust and gently transfer it to a pie plate, trimming edges to fit.
- Make cherry pie filling and cool completely. In a medium bowl, combine the blueberries, lemon juice, sugar, cornstarch, and butter.
- Fold a piece of aluminum foil a few times to create a 2-inch wide strip. Bend the strip to create a right angle, then place it into the crust, creating a 1/4 and 3/4 division as shown in the pictures.
- Spoon the blueberry filling into the 1/4 section of the pie. Spoon the cherry pie filling into the other 3/4 of the pie. Remove the foil dividing strip and discard.
- Roll out the remaining pie crust dough. Cut out stars using a small cookie cutter or sharp knife, then cut remaining dough into strips using a pizza cutter or sharp knife. Decorate the top of the pie with the strips of dough and cut-out stars to represent the American flag. Flute the edges of the pie crust or crimp them with a fork.
- In a small bowl, beat the egg with 1 teaspoon of water. Carefully brush the egg wash over the stars and stripes of the top crust, then sprinkle with coarse sugar, if desired.
- Bake the pie for 20 minutes at 425 degrees F, then decrease the oven temperature to 350 degrees F and bake for another 30 to 35 minutes until golden-brown on top. Check the pie at about 20 minutes and cover the edges with a pie crust shield, if needed, to prevent them from getting too browned.
- Cool for 3 to 4 hours before serving so the pie can set up.
Notes
- * I find it easiest to make the whole cherry pie fillingg recipe and use the leftovers for something else.
- ** You could also use blackberries, or a mix of both blueberries and blackberries.
Nutrition Information
Show Details
Calories
129kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
19mg
(6%)
Sodium
86mg
(4%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
71IU
(1%)
Vitamin C
3mg
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 86mg | 4% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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