Lunch: American Flag Cherry Pie

Serve up this patriotic pie at your Fourth of July or Labor Day bash.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of American Flag Cherry Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 refrigerated pie crusts (from one 14.1-oz. box)
7 1/2 c. fresh tart cherries, pitted and drained
2 c. sugar
3 tbsp. instant tapioca
1 tbsp. fresh lemon juice
Pinch ground nutmeg
1/4 tsp. kosher salt
1 tbsp. pure vanilla extract
6 tbsp. salted butter, divided, cut into small pieces
1 1/2 c. canned blueberry pie filling
3/4 c. fresh blueberries
Vanilla ice cream, for serving

Instructions

Preheat oven to 425 degrees F with rack in the middle position. Line a rimmed baking sheet with foil. Roll one pie crust to a 13" circle. Transfer to a 9" pie pan.
Cut a piece of cardboard to make a 90-degree wedge; wrap in aluminum foil. Arrange wedge in piecrust to shield 1/4 of the pie.
Combine cherries, sugar, tapioca, lemon juice, nutmeg, salt, and vanilla in a bowl until well coated. Let stand 15 minutes, then transfer to pie plate. Top with 3 tablespoons butter.
Pour canned blueberry pie filling into small, shielded area of the pie crust; top with fresh blueberries. Pour tart cherry filling in large, unshielded area. Top with 3 tablespoons salted butter.
Cut 6 stars using a 1" cookie cutter and 7 (3/4") strips from remaining refrigerated pie crust. Remove cardboard shield. Place stars over blueberry filling and strips over cherry filling, trimming as necessary. Fold bottom overhang over strips and crimp to seal.
Bake, on prepared baking sheet, until crust is golden brown, 18 to 20 minutes. Reduce oven to 375 degrees F and bake until filling is bubbling, 35 to 40 minutes (cover crust with aluminum foil or a pie shield if it becomes too dark). Cool.

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