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President's Day Apple Flag Pie

Patriotic Apple Blueberry Cherry Flag Pie

I'm a patriotic American. I eat apple pie, watch baseball in June, mistrust the metric system, and wear a fanny-pack while traveling abroad. (The latter not since the early 90s. Thankfully.) So it shouldn't surprise you, Sisteroos, that I decided to bake a decidedly American pie in celebration of this upcoming President's Day. I used my hands-down favorite apple pie recipe and a no-fail buttery pastry crust for this red, white and blue concoction, and the results were simply flag raising!


For the crust: (I use Martha Stewart's Pate Brisee recipe with a few modifications of my own)

  • 2 1/4 cups all-purpose flour (plus 1/4 cup flour for rolling out)
  • 1/2 teaspoon salt (1 teaspoon is far too much)
  • 2 tablespoons sugar (you really do need some sweetness to balance the crust)
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water

1.  Combine flour, sugar and salt, and gently mix with hand mixer or in food processor until combined.  Add butter and pulse or cut in the butter until mixture resembles pea-sized coarse crumbs.

2.  While mixing, add the ice water in a steady stream, just until the dough holds together without being wet or sticky.  Do not overmix or add to much water--start with 1/4 a cup and only add additional water by tablespoons until dough holds together.  There should still be unmixed butter flecks throughout the dough.  This is what makes it flaky!

3. Place the dough on a floured work surface.  Press it together, then divide in half and shape each half into a flat disk.  Wrap in plastic wrap and refrigerate for at least an hour or overnight.  

For the pie:

  • 1/2 cup unsalted butter
  • 1/8 cup water
  • 3 tablespoons all-purpose flour
  • 2 tablespoon cornstarch
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 6 large Granny Smith apples, peeled and sliced thinly
  • 1/2 cup fresh blueberries
  • 1/2 cup cherry pie filling (with whole cherries) 
  • 1 egg white, lightly beaten

1. Preheat oven to 350 degrees F.  Roll out your bottom and top crusts.  Cut star shapes and stripes from the top crust and set aside.  Place the bottom crust in your pie dish and brush with the egg white (to prevent the crust from getting soggy). 

2.  Melt the butter in a saucepan and stir in water, flour and cornstarch until it forms a paste.  As it begins to simmer, add vanilla, white sugar, brown sugar and spices, and bring to a boil. Reduce temperature and let simmer for 1 minute, stirring constantly. 
3.  Take sauce off of heat and immediately pour 3/4 of sauce over the top of your peeled and sliced apples.  Mix lightly and pour coated apples into pie shell. Quickly cover the top of the apples with blueberries and and pie dough stars and stripes, then brush remaining glaze (which must be hot to remain liquid) over the crust and blueberries.  Finish by placing lines of cherries between the pie dough stripes. 

4. Place pie dish on top of a cookie sheet lined with foil and bake at 350 for 50 to 70 minutes, until apples are soft.  About 10 minutes before completed, pull pie out of oven and brush the crust with milk and coat lightly in crystal sugar. 

5.  Let pie cool and set for an hour prior to serving.

Good luck patriotic pie-ing, Sisteroos!


Lawyer's Husband said...

After eating this pie, I sang the National Anthem four times straight without even knowing so. Talk about a patriotic response to a patriotic pie! Great one Lawyer!

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