All-American Pie

With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day does not call for stars and stripes, feel unfastened to apply any shaped cookie cutters you like for this awe-inspiring potluck dessert.


  • 1 teaspoon salt
  • 2/3 to 1 cup ice water
  • 5 cups all-purpose flour
  • 1/4 cup sugar
  • 2 cups unsalted butter, cold


  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 cups sliced peeled Golden Delicious apples
  • 3 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • 2/3 cup plus 2 tablespoons unsweetened apple juice, divided
  • 1/2 teaspoon apple pie spice


  • 1-1/4 cups sugar
  • 4 cups fresh or frozen pitted tart cherries, thawed
  • 1/3 cup cornstarch
  • 3/4 cup cherry juice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cornstarch
  • 3/4 cup cherry juice
  • 1/3 cup cornstarch
  • 3/4 cup cherry juice


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 teaspoon lemon juice
  • 4 cups fresh blueberries, divided
  • 3/4 cup water


  1. integrate flour, sugar and salt in a meals processor; pulse to mix. upload butter; pulse until crumbly. switch mixture to a large bowl. steadily upload ice water, tossing with a fork until dough holds collectively when pressed. Divide dough in , making one element barely larger. form each into a rectangle; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  2. For apple pie filling, in a big saucepan, integrate apples, 2/three cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium warmness. cook and stir until apples melt, approximately 10 mins. integrate cornstarch and ultimate apple juice; add to saucepan. go back to a boil, stirring constantly. cook dinner and stir till thickened, approximately 2 minutes. take away from the warmth. Stir in vanilla. Cool to room temperature, stirring occasionally.
  3. For cherry pie filling, in a big saucepan, integrate sugar and cornstarch; step by step stir in cherry juice till easy. carry to a boil; cook and stir till thickened, about 2 mins. cast off from the heat. upload the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring now and again.
  4. For blueberry pie filling, in a massive saucepan, combine 1 cup blueberries, water and butter; simmer for 4 mins. combine the sugar, cornstarch, cinnamon and salt; add to saucepan. deliver to a boil over medium heat, stirring constantly. cook dinner and stir for two minutes. Stir in lemon juice and final blueberries. Cool to room temperature, stirring sometimes.
  5. Preheat oven to 425°. For crust, on a gently floured floor roll out large portion of dough to a 17x12-inch rectangle. switch to a 15x10x1-inch baking pan. Press onto the lowest and up the perimeters of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or raw rice. Bake on a lower oven rack till edges are golden brown, about 20 mins. do away with foil and weights; bake 6-eight minutes longer or until backside is golden brown. Cool on a wire rack.
  6. in the meantime, roll out closing dough to a 15x10-inch rectangle. using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for ornamental topping of flag pie. Bake at four hundred° until golden brown, approximately 15 minutes for stripes and eight minutes for stars. Cool on a cord rack.
  7. To assemble, vicinity blueberry filling in 1/three of crust; fill final part of crust with "stripes" of cherry and apple fillings. pinnacle pie with star and stripe cutouts.

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