American Flag Pie: A Deliciously Festive Treat
A patriotic dessert featuring strawberry and rhubarb filling, decorated with a stars and stripes theme, perfect for Independence Day celebrations.
Equipment
- 9-inch pie plate
- large bowl
- wire rack
- star-shaped cookie cutters (optional)
Ingredients
- 1 box refrigerated pie crusts for a double-crust pie
- 3 cups fresh or frozen strawberries, hulled and sliced
- 2 cups fresh or frozen rhubarb, chopped
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon milk
- ¼ cup blueberries for decoration
- ¼ cup whipped cream for decoration
Instructions
- Preheat your oven to 375°F (190°C). Prepare the pie crusts according to package directions. Line a 9-inch pie plate with one crust.
- In a large bowl, gently combine the sliced strawberries, chopped rhubarb, granulated sugar, flour, lemon juice, and cinnamon. Toss until evenly coated.
- Pour the fruit mixture into the prepared pie crust. Dot the top with small pieces of butter.
- Prepare the top crust by cutting it into strips for a lattice or by using star-shaped cookie cutters for a decorative effect. Place the top crust over the filling, sealing the edges.
- In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush this mixture over the top crust for a golden finish.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent it with foil.
- Let the pie cool completely on a wire rack. Once cooled, decorate the top with blueberries to represent stars and use whipped cream to create stripes, mimicking the American flag.
Notes
Ensure the fruit filling is well-drained if using frozen fruit to prevent a watery pie. Allow the pie to cool completely before decorating to prevent the whipped cream from melting.