American Pie

“American Pie” Recipe

Prep time: 2 1/2 hours
Cook time: 1 hour
Cool off time: 45 minutes to 1 hour


For the 9-inch flaky pie crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup unsalted butter
5 to 6 tablespoons icy cold water

For the filling:
2 cups of fresh blueberries
1/2 cup sugar
1/8 cup cornstarch
1/4 teaspoon salt

2 cups of pitted fresh Bing cherries
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt

2 to 3 granny smith apples – peeled, cored, and thinly sliced
1/2 cup and 4 tablespoons sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon finely chopped lemon peel
1 tablespoon butter or margarine

For the American flag decoration
Blueberry jam
Strawberry jam
Apple strips
1 egg white

Early in the day, prepare the fruits for baking as follows:
Mix all ingredients for the blueberries;
Mix all ingredients for the pitted cherries;
Mix the thinly sliced apple with 2 tablespoons of sugar, a dash each of the cinnamon, nutmeg and lemon peel. Mix the remaining dry ingredients – sugar, cinnamon, nutmeg, and lemon peel – and set aside for later use. Butter or margarine is also for later use.
Cut out some of the apple slices into 3/8″ apple strips and small star shapes for the flag decoration. Mix these apple strips and stars with 2 tablespoons of sugar. Let sit for later use.

Preparing for the pie crust:
Turn oven on at 450°.
In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut unsalted butter into flour until mixture resembles coarse crumbs.
Sprinkle 5 to 6 tablespoon icy cold water, a tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. With hands, shape pastry into a ball. (If it is a hot day, wrap pastry in wax paper and refrigerate 1/2 hour.)
Divide pastry into 2 pieces, one slightly larger. Shape each piece into a ball. For bottom crust, on lightly flour surface, with lightly floured rolling pin, roll larger ball into a circle 1/8 inch thick and about 2 inches larger all around than pie plate. Roll pastry circle gently onto rolling pin; transfer to pie plate and unroll, easing into bottom and side of plate.
For top crust, do like the bottom crust except that it will turn out to be just about 1 inch larger all around the pie plate. Set aside top crust for later use.

Assembling the pie

Put a layer of the blueberry mixture evenly on the bottom of the pie.
Put a layer of the cherry mixture evenly on top of the blueberry mixture.
Put the apple slices (now soft enough to handle) one slightly on top of the other to make a circle around the edge of the pie. Once the outer circle is completed, do the same thing for the middle circle, and then an inner circle, until the cherry filling is all covered.
Sprinkle the sugar, cinnamon, nutmeg and lemon peel mixture evenly over the apple slices.
Dot the butter evenly on top of the apple mixture.
Cover the pie with the top crust.
Trim excessive crust edge with scissors. Pinch edge to close the pie. Make a decorative edge if you like.

Decorating the American Pie
2 thin strips of pie crust (about 1/8 inch in width and 8 inches long)
2 thin strips of pie crust (about 1/8 inch in width and 4 inches long)
Make a rectangle using the above piecrust strips.
2 more thin strips of pie crust (2 ½ inches long and 2 inches long)
Use the above piecrust strips to make a small rectangle on the top left corner of the bigger rectangle.
Spread blueberry jam inside the small rectangle. That’s the base for the blue part of the American flag.
For the rest of the American flag, spread strawberry jam in 3/8″ wide long stripes and leaving 3/8″ spaces between strawberry stripes until the flag rectangle is filled with red/space/red/space pattern.
Fill the created spaces with thin apple strips.
Scatter the star-shaped apple over the blueberry jam.
Brush beaten-up egg white on the piecrust except the American flag design.

Baking the pie
Put the completely assembled pie in a preheated 450° oven. Bake for 55 minutes to an hour. Put pie on cooling rack for 45 minutes to an hour. Ready to serve.

American Pie
Print Recipe
Prep Time
2 1/2 Hours
Cook Time Passive Time
1 Hour 45 Minutes
Prep Time
2 1/2 Hours
Cook Time Passive Time
1 Hour 45 Minutes
American Pie
Print Recipe
Prep Time
2 1/2 Hours
Cook Time Passive Time
1 Hour 45 Minutes
Prep Time
2 1/2 Hours
Cook Time Passive Time
1 Hour 45 Minutes
Recipe Notes

By Ellen and Alan Osmundson, mother and son

By |April 28th, 2018|Desserts|Comments Off on American Pie