Happy Birthday, America!
This year, we were lucky enough that July 4 fell on a Friday, giving us all an extra-long weekend to celebrate everything red, white and blue. If you haven’t picked up on it already, I’m all about themes. If there’s a theme, I’m on it.
Independence Day is always celebrated with Friends, Family, Food and Fireworks. All of which I checked off my list. On the 4th, I braved the masses and Metroed into DC to watch the fireworks by the Monument. The metro was crowded, as expected. And the National Mall was also crowded, which I also expected. It’s been a couple years since I actually went to the Mall to catch the fireworks, but my friend, we’ll call her Nani, and I decided to make a date out of it. We packed a picnic — picnic basket and blanket and all — and staked out a spot on the grass. It was a great way to spend the evening, in our red, white and blue outfits (and my American flag themed nails).
Of course, Independence Day celebrations did not end on the 4th, because I went right ahead and continued celebrating through the rest of the weekend. We pulled together a little BBQ and I got to showing my patriotism via pie. So this recipe is pretty simple, it doesn’t get any easier than this … the creativity lies in coming up with your design.
Adapted from Woman’s Day
- 2 21oz cans Cherry Pie Filling
- 1 21oz Can Blueberry Pie Filling
- 1 box Pillsbury Pie Crusts
- Pie dish
- Coarse Sanding Sugar (I used Sugar in the Raw)
- 1 Egg white
- 9-inch Pie Dish
- Star cookie cutter
- Preheat the oven to 425 F
- On a lightly floured surface, roll out one of the pie crusts. Using a rolling pin, roll until about 12 inches
- Then carefully place into your 9-inch pie dish, making sure that there are no bubbles and allowing the additional crust to come out over the edges of the pan
- Use a clean piece of cardboard to create a 90 degree angle in the top left hand corner of the pie dish
- Spoon the blueberry filling into the square
- Keeping the cardboard in place, spoon the cherry filling into the rest of the pie dish, set aside
- Unroll the second pie crust onto a lightly floured surface and roll out with a rolling pin
- Using a pastry knife or a sharp knife, cut 1-inch strips out of the crust and using the cookie cutter, cut stars out of the rest of the crust
- Cut two of the strips in half, for the top portion then sprinkle all the strips and stars with sugar
- Brush with beaten egg white
- Carefully remove the cardboard from your pie and begin placing the strips on the cherry portion of the pie, press the outer edges into the crust
- Then place your stars on the blueberry portion of the pie
- Carefully roll the edges of your crust around the pie dish -- feel free to get creative
- Sprinkle the outer edges with sugar and brush with egg white
- Bake for 30 minutes
- Reduce the heat to 350 degrees and bake for an additional 20-25 minutes
- Serve warm with your favorite vanilla ice cream
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