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American Flag Pie

 

Yield: About 8 servings

For the “Flag:”

1premade frozen rolled pie crust such as Pillsbury, thawed

12-16 washed and dried blueberries

3-4 large strawberries, hulled and cut into a ¼” dice

½ a container of frozen dessert topping, thawed

For the glaze:

½ (12 oz) jar of strawberry preserves

¼ cup red fruity wine such as Zinfandel or Shiraz

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

Directions:

Heat the oven to 400 degrees.

Carefully unroll the pie crust onto a flat surface. Cover a large pan with parchment paper. (Note: The paper helps the flag and stars slip off easily. This makes the whole process of moving the finished pieces much easier.)

With a rolling pin, flatten out the pie crust so that it is about ¼” thick. Taking a straight edge or clean ruler, cut off the top, bottom, and sides of the pie crust so that you have a rectangle about 6”x8” or 9”. Save the scraps.

Place the rectangle (the flag part) on the parchment paper and prick it with a fork over the entire surface. Knead the remaining pieces cut from the edges, roll them out, and with a star-shaped cookie cutter, cut as many stars as possible. Place them on the sheet with the flag piece. Reroll the remaining piecrust and repeat. Toss the remaining dough.

Place the flag and star pieces in the oven and cook according to the package directions. Check after about 5 minutes as the star pieces tend to cook faster. Check every minute after that. Take the cookie sheet out when the pieces are just starting to brown. When cool, carefully lift the parchment paper off the cookie sheet with the flag and stars and place on a cooling rack.

In the meantime, mix the preserves, wine, and Flying Olive Strawberry Balsamic Vinegar together in a small saucepan. Bring to a boil and turn down to a simmer. Stir occasionally to be sure the mixture doesn’t burn. Reduce to about ½ cup. This usually takes about 15-20 minutes. Cool the mixture slightly. Using a fine sieve, pour the glaze through, keeping any strawberry pieces in case you have leftover glaze. Cool the glaze completely before proceeding (it will be very thick).

Up to an hour before you plan to serve the dessert, put the flag and stars together. If you leave too much time, the pie crust gets soggy.

Starting with the flag part, carefully “frost” the rectangle with the frozen topping. If you break it (ahem), don’t panic! Lay the “frosted” pieces on a serving platter and push them together, “gluing” them with the frozen dessert, if necessary. In the left hand corner, add about 12-16 blueberries. Stir the glaze to thin it out a bit. With the cooled glaze, make several stripes next to the blueberries in the corner and the outside edge. Keep the “stripes” far enough apart so that they don’t run together.

Add the strawberry pieces to the stripes. Add another layer of glaze over the strawberries to prevent them from spoiling or getting mushy.

Add frozen topping, a piece of fruit, and a dab of glaze to each star. Arrange them on a platter around the flag.

If you have any glaze left, add in the strawberries you filtered out and use it for an ice cream or a strawberry shortcake topping, or whatever you desire.

Serve and Enjoy!

Submitted by Barb L.