HAPPY 4TH OF JULY WEEKEND, EVERYONE!!
I’ll keep this one nice and short because, I know that you’ll all probably be beaching, brunching, baking, barbecuing, or boating it up and no one wants to be stuck inside reading blog posts (at least I don’t!)
So to celebrate, I am bringing you a slice of 4th of July American Pie!
No, not this American Pie:
This American Pie!
This is definitely something you can whip together with minimal ingredients and is a great way to impress your friends and family (even after they’ve guzzled down a few too many beers). And of course it’s in the shape of Old Glory because what kind of ‘merican would I be if it wasn’t? 🇺🇸🇺🇸
So go forth and celebrate everything and everyone that makes this country so unique, special, and, dare I say, great? Let’s Party!
I’ll also be bringing this over to Fiesta Friday #126, where I’m sure there will be lots of red, white, and blue recipes to celebrate such a joyous occasion. Hope to see you there!
4th of July American Pie
Recipe can be found in my Blueberry Peach Galette post
Recipe credit: The Four & Twenty Blackbirds Pie Book All-Butter Crust
- 1 1/4 cups unbleached flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1 stick cold unsalted butter,
- 1/2 cup cold water
- 2 tablespoons apple cider vinegar
- 5 cubes of ice
- 1 egg, for brushing around the edges
- 1/4 cup of sanding sugar, for sprinkling
- 3 cups of Strawberries, chopped
- 1 pint of raspberries
- 1 pint of blueberries
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon cinnamon
- 1 cup of sugar
- 2 tablespoons of cornstarch (optional)
- Preheat the oven to 400°F.
- Cut the stick of butter into small pieces and place into the freezer for about 20 minutes.
- Add all of the dry ingredients into one bowl, remove butter from freezer, and using either your hands or a bench scraper, work quickly to incorporate the butter until it is broken into smaller, round piece and the mixture begins to resemble sand.
- Combine the cold water, apple cider vinegar, and ice into a small bowl, and a tablespoon at a time, add it to the flour mixture.
- Ensuring not to overwork the dough, continue adding water to the mix 1 tablespoon at a time until it just comes together.
- Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least one hour before use.
- In a large bowl, combine the strawberries, raspberries, 3/4 cup of the sugar, 3/4 teaspoon of the cinnamon, half the lemon zest, and half of the lemon juice.
- In another bowl, add the blueberries, 1/4 cup of sugar, 1/4 teaspoon of cinnamon, the rest of the lemon zest, and the rest of the lemon juice.
- Add the optional cornstarch to the lemon juice and mix thoroughly before adding to filling.
Assembly + Baking:
- Remove the pie dough from the refrigerator and roll into a 10 to 12 inch circle.
- Place the dough on a parchment paper lined baking sheet and using a slotted spoon, spread the strawberry/raspberry filling over three quarters of the dough (for the “stripes”), leaving some space in the upper lefthand corner for the blueberries (aka the stars).
- Carefully begin pulling up the edges of the dough and folding them over the filling; folding any excess dough over itself.
- Brush the edges with an egg wash, sprinkle with sugar, and place in the oven for 40 to 45 minutes or until the crust is nice and golden.