Stars-and-Stripes Cherry Pie

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Break out your red, white, and blue; this patriotic cherry pie is topped with stars and stripes, making it the perfect end-of-dinner treat on July 4th, Labor Day, Memorial Day, or just about any other night on which you want to celebrate the USA. Have a slice and enjoy.

Yield: Makes 8 servings
Recipe from Coastal Living

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Ingredients

  • 3 (12-ounce) packages frozen tart red cherries, thawed
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 egg, lightly beaten

Preparation

  1. 1. Preheat oven to 425°. Combine first 6 ingredients in a large bowl, stirring until well blended. Let stand 15 minutes.
  2. 2. Meanwhile, place 1 piecrust in a shallow 9-inch pie plate; trim edges. Cut three-fourths of remaining piecrust into strips. Cut remaining one-fourth piecrust with a 2-inch star cutter.
  3. 3. Spoon cherry mixture into pie plate. Arrange pastry strips and stars on top of filling. Brush pastry with beaten egg.
  4. 4. Bake pie, on a foil-lined baking sheet, 15 minutes. Reduce heat to 350°; bake 55 minutes or until filling is bubbly and crust is browned. (Shield edges with aluminum foil, if necessary, to prevent excessive browning.)
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