We are not above taking a few shortcuts when it comes to cooking, especially on holidays. So for Fourth of July, we found a mouthwatering stars and stripes pie from Woman’s Day magazine that will please your guests and have you out of the kitchen in no time. See the delicious recipe in full after the jump.
-1 (15 oz) box of refrigerated ready-to-use pie crusts
-3 cans (21 oz each) cherry pie filling
-1 (21 oz) can blueberry pie filling
-1 large egg slightly beaten in a cup
-3 tbsp sanding or coarse (crystal) sugar
-1 1/2- to 2-in. star-shaped cookie cutter
-On a lightly floured surface with a lightly floured rolling pin, roll 1 pastry round into a 12-in. circle. Fit into a 9-in. pie plate, letting edges hang over.
-Drain all 3 cans of cherry pie filling and combine in a bowl.
-Bend a clean 6-in. square of cardboard in middle forming a wedge. Place in upper left corner of pie (like hands of a clock pointing to 9 and 12). Fill with blueberry pie filling. Spoon cherry pie filling into rest of pie. Lift out cardboard.
-Roll other pastry round into a 10-in. circle. With cookie cutter, cut 5 or 6 stars from pastry. With a pastry wheel or sharp knife, cut round in five (or more if possible) 1/2-in.-wide strips.
-Brush strips and stars with beaten egg and then sprinkle with sanding sugar.
-Heat oven to 425°F. Starting in middle of pie, carefully place three evenly spaced longstrips across, filling toward bottom edge. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner. Press ends of strips into edge of crust. Roll overhang of bottom crust up overends of strips to form an even rim.
-Flute or crimp rim. Brush rim with beaten egg and then sprinkle with sugar. Place stars on upper left corner of pie.
-Bake 30 minutes. Reduce heat to 350°F and bake 25 to 30 minutes longer or until pastry is golden brown and filling bubbles. Place on wire rack and cool completely.
-Enjoy and have a happy Independence Day!