Fourth of July Pie

7/3/13 Cook’s Corner

Betty Kaiser

The Fourth of July brings out the decorator in me! It’s time to hang the flag and everything red, white and blue to go with dinner. Patriotic holidays are easy because I’ve got that red, white and blue thing going all year. I even collect flags! You, however, may be into it like I am. So here are some decorating suggestions.

Of course, you should invest in a nice 3 ft. X 5 ft. flag to hang near the front of the house. Hang it prominently so it can be seen. It will really set the tone for the day. Your favorite red flowers planted around the house also help the color scheme. Pot some red, white and blue varieties in containers near your other favorite cut flowers.

Then check your holiday inventory. Search your cupboards for anything colorful. If you have a set of blue drinking glasses or collect blue bottles you’ve got the foundation for your 4^th of July theme. Fill them with red roses carnations, peonies or flags and arrange them on a red or white runner on your serving table. Add some white serving dishes and Voila! you’re decorated.

Outside, you’ve already got your flag up. Look in the garage for old lanterns and buckets (for silverware, napkins, etc.) that can be spiffed up (i.e. painted or covered in paper) in red, silver or blue and put them out on the deck. Decorate a rustic wreath with small flags. And if you don’t have any of the above, run down to the Dollar Store and see what bright, easy and affordable décor they offer.

This is also a great time of the year for the food to be decorative. Fortunately, this is one holiday meal that many of us serve on colorful paper plates. Even a hamburger and potato salad look patriotic! Currently, local cherries and blueberries are ripe and delicious. So today we’ll look at how to put together a brightly colored and tasty pie.

I make more combination fruit pies that I do single. For example, if I’m making an apple pie, I usually throw in a few blueberries. If I’m making a rhubarb pie, I add strawberries. You get the idea. In my kitchen, variety is the spice of life. And quite frankly, I don’t use a recipe for either of the above. So today, while I was trying to find my actual recipe for a cherry and blueberry pie, I came upon another recipe that has an added twist—it combines sour and sweet cherries with the blueberries.

The recipe also calls for a lattice crust. But some people have trouble not only making pie crust but adding the lattice topping. (I have no trouble making pie crust. Yeast breads are my nemesis!)  I think it is one of the easiest and most attractive pie crusts you can serve. Here are a few Betty K. amended tips for lattice topping your pie from my favorite 1950s Betty Crocker Cook Book.

First, make your favorite two-crust pie recipe. For some of you that will mean a Pillsbury crust from the market! If you do, they will make a skimpy crust. i.e. you won’t have enough. Here’s your options: Make an 8-inch pie and roll out the crusts ever so slightly OR buy two packages, use three single shells and freeze one of the crusts.

Line pie pan with 1 crust or half of pastry. Trim, leaving a one-inch overhang. Roll rest of pastry and cut into 1/2” strips. Moisten edge of bottom pastry with water. Lay half of pastry strips across filling one-inch apart.

Remaining strips: Weave first cross strip through center (over and under middle pastry strip). Add another cross strip, first folding back every other strip going the other way. Continue weaving until lattice is complete. Fold lower crust over pastry strips. Press firmly around edge to seal strips to the rim. Flute edge. There, wasn’t that simple?

The following recipe is for a 9-inch pie pan. Personally, I like a generous filling, I think that you can easily add another cup of fruit. Or, you can double the whole thing and make a cobbler! And if worse comes to worse and you don’t have time to make a pie, serve vanilla ice cream topped with fresh strawberries. That and strawberry shortcakes topped with whipped cream are win-win desserts. Enjoy!

FOURTH of JULY PIE

Filling:

1 cup fresh, canned or frozen sour cherries, pitted

2 cups fresh sweet cherries, pitted

1 cup fresh blueberries

1-2 teaspoons lemon juice

1 cup sugar

3 tablespoons cornstarch

1 teaspoon lemon zest

Directions:

Preheat oven to 400° F.

Wash, drain and combine fruit, lemon juice, zest and sugar; stir in cornstarch and let stand while rolling out crust. Pour filling into bottom crust and piece by piece, arrange the lattice pattern over top. Brush lattice with beaten egg white and sprinkle with sugar.

Place pie on a baking pan (i.e. cookie sheet) and bake on top rack of oven 20 min. Check and see if crust is browning too rapidly. If so, tent edge of crust with foil (or a commercial shield) and bake an additional 20-30 min. Lattice will be golden. Remove to a cooling rack and cool to room temperature. Liquid will set for serving.

Decorate with tiny American flags. Serve warm with vanilla ice cream.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.