"Have nothing in your houses that you do not know to be useful or believe to be beautiful.”
_ William Morris
, 19th century craftsman, designer, writer

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Thursday, July 3, 2014

Pintest: Patriotic Pie!

This gorgeous image by photographer and Annapolis and Company blogger Mary Beth Johnson was posted on Casey Leigh's blog, The Wiegands --and I found it on Pinterest. In spite of the fact it looked like a level 5 difficulty, I decided to throw caution and flour to the wind and give it a Pintest.

It turns out, the secret to this pie is: 
It's easier than it looks!

True to form, I altered the original recipe for "All American Pie with Lemon Butter Crust" according to what I had on hand and also my personal pie-hacking preferences. My real objective was to see if I could recreate the cool pie crust design -like I've said before, some people climb Everest...

(If you have kids, consider draping them in aprons and letting them do the cherry pitting for you...It's fun! But remember, cherry juice can stain!)
Star Spangled Pie!
2 boxes Betty Crocker Pie Crust Mix
flour for rolling out crust

1 can cherry pie filling

 1-2 cups pitted cherries, sliced (depends on how big your pie dish is!)

 1/2 can blueberry pie filling 

 1/3 (maybe a little extra...) cup fresh blueberries 
granulated sugar for dusting
aluminum foil
 1. Make crust according to directions on boxes (use the directions for making a single crust). Create one large ball of dough per box. Flatten slightly with the heels of your hands and individually wrap the two discs in plastic wrap. Chill in the fridge for about an hour, and up to 24 hours.

2. When you're ready to assemble and bake the pie, heat the oven to 425 degrees.

3. Take the pie dough out of the refrigerator to soften slightly while you prepare the fruit filling. If it takes more than 15 minutes to deal with the filling, put the dough back in the fridge until you're ready to fill the pie. Mix fresh cherries with the cherry pie filling. In a separate bowl, mix fresh blueberries with the blueberry pie filling.

4. Unwrap one ball of dough and place it on a floured surface for rolling. Sprinkle the top of the dough with more flour and using a rolling pin, roll the dough firmly away from you,  Sprinkle lightly with more flour if you notice the dough starting to stick. The goal is to create a circle-like shape that is roughly 2-inches bigger in diameter than your pie dish.

5. Fold the dough gently in half, then in half again (it makes it easier to get it centered in the pie dish). Unfold the dough in the dish and finish the edge. Then, for even baking, use a fork to lightly poke the crust on the bottom.

6. Bend tin foil (as shown in pics below) to make a divider for the fruit. Carefully pour fruit filling into the pie shell and remove tin foil.

7. Roll out second disc of pie dough and (using a sharp knife, and/or cookie cutter) cut stripes and stars. Place carefully on top of your filling. Lightly dust crust with sugar.

8. Take a photo. You're going to want to document this. Instagram, Facebook, Twitter here you come!

9. Tear off several strips of aluminum foil about 4-5 inches thick and loosely shape them around the outside crust of your pie. This will prevent accidental over-browning/burning/tears. Tear off another larger piece of foil to lay loosely on top of the pie while it is baking. Remove all the foil about 10-15 minutes prior to the end of bake time to allow crust to tan.

10. Put the pie in the oven and turn the oven down to 400 degrees. Bake the pie about 30 - 45 minutes, until the crust is deep golden and the juices are bubbling. Cool the pie before slicing to allow the juices to settle. Yum!

Source: Recipe slightly adapted (then adapted some more!) from Family Style Food and The Winthrop Chronicles    

 I love this pie crust and use it every time I make a pie, however, if you really want to keep things simple, you could try using a pre-made pie crust for the bottom and then make only one box of pie crust mix to create the stars and stripes on top. I won't judge. 
 This part made me nervous...not the putting in of the aluminum foil, but the taking it out part. Luckily -it worked like a charm!
With the aluminum foil it sort of looks like something heading into space...Moon Pie!
 Bottom line: I think the real trick to this pie is giving yourself enough time to enjoy making it. For those of you stuck inside this 4th with rain and gale force winds outside (be safe!) -and consider making a pie! This might be just the ticket! If you already possess mad pie making skillz, this should be a snap -if you don't, consider giving this one a whirl, and remember it's just crust and fruit...you really can't go wrong. Even if it comes out looking more like the flag of a distant, little-known land...it's still going to taste great. And trust me, no one's going to complain...

Happy 4th of July! xo

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