We all love to show a little bit of holiday spirit, but so many
American pie recipes are complicated and difficult to make. This easy recipe condenses the pie to its essence, making for a simple and easy dessert you can bring to any 4th of July cookout.
- 1 box refrigerated pie crust
- 3 cans cherry pie filling
- 1 can blueberry pie filling
- 1 large egg
- 3 tbsp. coarse sugar
Preheat oven to 425°F. Over a floured surface with a rolling pin, roll one of the pastries into a 12 inch circle. Place in 9 inch pie plate, allowing the edges to hang over the plate.
Drain one of the cans of cherries, leaving the liquid in the other two. Combine all 3 cans in a bowl.
Take a 6 inch piece of aluminum foil and roll to create a barrier to keep your blueberries and cherries separated in the pie. Place in the upper left corner of your pie plate, and fill the small section with blueberry pie filling. Fill remaining section with cherry filling and carefully remove the divider.
Roll second pastry into a 10 inch circle. Cut into several 1/2 wide strips for the stripes of the flag. Use the rest of the filling to cut into stars (you need 5 or 6). Brush the stripes and stars with a beaten egg and sprinkle with sugar.
Place your strips and stars in a flag shape and lay in appropriate places on the pie to make a flag. Roll overhanging crust over edges of stripes to form an even border. Flute or crimp edges, brush with beaten egg, and sprinkle with sugar.