There’s not much more American, or more loved by me, than pie. Pies are simple to bake, easy to bring along to BBQ’s, and everyone (I mean EVERYONE!) seems to love them. Do you know anyone who doesn’t love a good pie? Making an American flag pie is is fun way to celebrate all that is tasty and good this 4th of July.
Around here, our 4th of July barbecues are a real deal and I always love bringing dishes that stand out because doesn’t it just feel great when your dish is the first to go? It makes me so happy. And because this was the first dessert to go at our barbecue last year, I knew I had to share this recipe! It is super easy to make, the kids love it, and a photo of it will make for the perfect “Happy 4th of July” post to all your friends on Facebook! The pie crust flag design can be made to top any fruit combo, or even used to update a store bought pie. But our homemade cherry/blueberry filling looks really great and the simple recipe below will have everyone raving about this sweet taste of summer.
How to make an American flag pie
To make this American flag pie you’ll need both cherry filling and blueberry filling + pie crust. I purchased pie crust from the store or make your own – here is my favorite pie crust recipe. It’s bound to be a hit at your 4th of July barbecue!
American flag pie
To make this American flag pie you’ll need:
- 3 cups fresh pitted cherries
- 1 cup raw sugar
- 3 tbsp cornstarch
- 2 tbsp lemon zest
- 1 cup blueberries
- 1/8 cup raw sugar
- 1 tbsp corn starch
- 1 dash cinnamon
- 1 dash lemon zest
- 1 pie crust I purchased mine from the store.
Place the cherries and lemon juice in a pan and heat on medium heat until the cherries turn soft, release their juices, and start to simmer (about 8-10 minutes). Stir often.
Meanwhile, combine the cup of sugar with the cornstarch. Pour the dry mixture into the cherries and stir well over the heat. Once the mixture is ready (it will be completely combined and juicy) take off the stove and allow to cool until needed to fill the pie.
Place the blueberries and 1/4 cup water in a pan on medium heat until the berries begin to release their juices and simmer (about 3-5 minutes). Stir often.
Meanwhile combine the sugar, cornstarch, cinnamon, and lemon zest in a bowl. Pour into the blueberry pan and stir well. Once combined, remove from heat and allow the mixture to cool.
The best way to create the distinction in the pie is to use a small piece of cardboard covered in wax paper and shaped into a backwards L.
First place the bottom pie crust into the pan (bake per crust instructions), then place the cardboard piece into the pie where you want the blueberry filling to be. Fill the opposite side with the cherry filling. Then fill the backwards L with the blueberry. Carefully remove the cardboard.
Next use the pie crust to cut out stripes and stars. Place on top of the filling and refrigerate the pie for at least 30 minutes.
Then bake the pie at 400 for 30-40 minutes. Watch the crust closely during baking to ensure a golden finish.
(Photography ©Nataša Mandić/Stocksy United).