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American flag pie

To make this American flag pie you’ll need:

Course Dessert
Cuisine American
Keyword American flag pie
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 350 kcal

Ingredients

  • 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.

Instructions

  1. 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. 

  2. 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.

  3. 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. 

  4. 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.

  5. 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.
  6. 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.
  7. 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. 

  8. Then bake the pie at 400 for 30-40 minutes. Watch the crust closely during baking to ensure a golden finish.