American Pie

Unlike other pies, this pie I was going for looks instead of natural flavor and I needed to do it quickly because it was a last minute add on to a long list of Memorial Day dishes. Also, cherries are expensive so buying it in the can made it affordable. But if you choose to do it from scratch- just place the fruit, some sugar and cornstarch in a saucepan and boil it down. Continue the recipe from there.

Ingredients: 

For crust: 

2 1/2 cups flour

2 sticks of butter 

1 pinch of salt

1 tsp sugar

6 tsp of cold water 

For filling: 

1 1/2 cup of blueberry filling preserve 

2 21 ounce cans of cherry filling 

Directions: 

For the crust:

1. Can be found under the recipes for either berry or apple pie. 

2. For this pie. Take a peice of aluminum foil and place it into the pie as if it was reading 9 o'clock. This is to help seperate your fillings.

3.  Place the blueberry filling into the too left corner, holding the aluminum foil in place. 

4. In the remaining 3/4 of the pie, pour the cherry filling. 

5. Let sit in refrigerator for 5-10

Minutes. Remove the aluminum foil slowly. 

6. Cut 7 stripes and a few stars from the remaining pie dough. Arrange on pie

7. Using the remaining dough, form a crust around the pie in any decorative form you chose. 

8. Brush the stripes with a little bit (1-2 teaspoons) of milk so that they bake nicely. If they shrink that is ok the pie will still look great.  Cover the edges with aluminum foil. Bake at 375 for 30 minutes and then remove the foil. Brush crust lightly with 1-2 tablespoons of milk. Return to oven and continue to bake for 20-30 minutes until the crust is golden brown.