Baking date: July 1, 2016
I had seen a really clever photo on Pinterest of a cherry/blueberry flag pie, and wanted to try it for a pool party we were attending. The kids got firecracker cupcakes, but this was a dessert more for the adults. Truth be told, the adults ate the firecracker cupcakes also!
Here’s the inspiration photo:
Since this was only a photo from Instagram, I googled cherry and blueberry flag pie to see if there were any recipes. There were plenty, but it wasn’t the recipe I needed because I used canned cherry and blueberry pie filling and refrigerated pie crust. I wanted to know how to get that quadrant look to the pie.
I found one recipe that said to fold foil into a 90 degree angle and place that in the pie pan after inserting the crust. Press it down a bit into the crust. Then you gently spoon the blueberry filling in (1/2 a can). Then gently spoon the cherry pie filling in (2 cans). Do your best to make sure the blueberry and cherry filling are level with one another. Gently pull out the foil. Baker’s note: there is also a tool called a pie dam which can help with sectioning the pie.
For the second pie crust in the package, I laid it out on the cutting board and used a pizza cutter to make the stripes out of 1/3 of the crust. For the other 2/3 of the rolled out crust, I used a small star cookie cutter. I needed more of the crust for the stars, because I was using them on top of the blueberry section and also to line the edge of the pie. I sprinkled some cinnamon sugar mix over the top (not very evenly, I’m afraid!) once the stars and stripes were added.
Here’s the pie ready to go into the oven:
And here’s the pie out of the oven. I didn’t use egg wash to help brown the crust, in case there were any allergies at the party:
My oldest son had a piece and liked it so much, he asked me to make another for our own family 4th of July cookout. So I did:
The pie was delicious…both times. This is an easy way to make a special dessert for your 4th of July celebration.