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American Flag Berry Pie Recipe

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We have Fourth of July at my home every year and this is the delicious pie I always serve. My family always enjoys it because it is so festive.—Sherry R Clubine, Independence, Kansas

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8 Servings
Prep: 40 min. Bake: 50 min. + cooling

Ingredients

Pastry for a double-crust pie (9 inches)
2-1/2 cups pitted dark sweet cherries
2-1/2 cups fresh blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter
Additional sugar

Directions

Line a 9-in. 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-in. circle. Cut into four wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars.
Cut remaining wedges into 1/2-in.-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° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 piece equals 418 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 213 mg sodium, 68 g carbohydrate, 2 g fiber, 3 g protein.

American Flag Berry Pie published in Country Woman June/July 2008

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