PATRIOTIC PIE
This is a tasty,pretty, no-bake pie for berry lovers. Perfect for summer or anytime. I got the recipe from one of my students when we compiled a class cookbook. My family liked it - I hope yours does too!
Provided by Rachie P
Categories Pie
Time 30m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, combine 1/3 c sugar, cornstarch, and gelatin. Stir in water.
- Cook over low heat, stirring constantly until mixture boils. Boil and stir 1 minute.
- Add all but 1/4 cup of the blueberries. cook 2 minutes, stirring occasionally.
- Pour mixture into pie shell. Cover with plastic wrap and refrigerate.
- Beat cream cheese, milk, and 2 Tbsp sugar until smooth.Carefully spread over cooled blueberry layer.
- Arrange strawberries over cream cheese, leaving space in the center for reserved blueberries. Spoon glaze over strawberries.
- Fill center with blueberries. Cover, and refrigerate for several hours.
PATRIOTIC HAND PIE ICE CREAM SANDWICHES
Using a muffin tin as a guide makes building these sweet treats easy as pie. Sandwich the red and blue berry-filled pies with vanilla ice cream for a stars and stripes-inspired twist on pie a la mode.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
- Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
- Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.
- Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
- Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
- Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.
FLAG PIZZA
Serve up a patriotic pie for the Fourth of July: Tomatoes, cheese, and blue potatoes create the unmistakable flag design.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Position rack in lower third of oven and preheat to 500 degrees. Stretch pizza dough onto a 13-by-18-inch rimmed baking sheet brushed with extra-virgin olive oil, pushing the edges up the sides to create a border; season with salt and pepper.
- Toss potato with 1 tablespoon extra-virgin olive oil and rosemary leaves; layer in upper-left corner. Sprinkle shredded mozzarella over remaining dough, inside border. Arrange cherry tomatoes into 7 stripes on dough.
- Bake until cheese is bubbly and crust is set, 10 to 12 minutes. Immediately dot mozzarella pearls onto potatoes for stars.
EASY JELL-O® PATRIOTIC PIE RECIPE
Make the ultimate 4th of July treat with this patriotic pie from My Food and Family. Our Easy JELL-O® Patriotic Pie Recipe features red, white and blue layers.
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
- Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
- Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PATRIOTIC TWINKIE PIE
From the Twinkies cookbook, Ruth Royal, Cody, WY writes - "While preparing a recipe for a Fourth of July party, I realized I was missing a few key ingredients. It was too late to go to the store, so I began looking for substitutes and used some of the Twinkies I had on hand. Twinkies gave the dessert a distinctive taste, and I've never gone back to the old recipe!" Cook time is chill time and is approximate.
Provided by lazyme
Categories Dessert
Time P1DT20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the blueberry Jell-O and 1 1/2 cups of the boiling water and stir until dissolved.
- Add the blueberries and stir until blended and slightly thickened.
- Allow to cool completely.
- In another bowl, combine the strawberry Jell-O and remaining 1 1/2 cups boiling water and stir until dissolved.
- Add the strawberries and stir until blended and slightly thickened.
- Allow to cool completely.
- Place half of the Twinkle pieces in a 6-quart glass bowl or trifle dish.
- In a separate bowl, combine the pudding mix and milk and stir according to the package instructions.
- Spoon half of the pudding over the Twinkies.
- Spoon the blueberry mixture over the pudding, spreading evenly.
- Top with the remaining Twinkie pieces.
- Spoon the remaining pudding over the Twinkles, spreading evenly.
- Spoon the strawberry mixture over the pudding, spreading evenly.
- Cover and refrigerate for several hours or overnight, until completely chilled and set.
- Top with the whipped topping just before serving.
Nutrition Facts : Calories 327.8, Fat 8.9, SaturatedFat 6.8, Cholesterol 12.8, Sodium 411.3, Carbohydrate 59.4, Fiber 1.2, Sugar 52.9, Protein 5.2
FROZEN PATRIOTIC PIE RECIPE - (4.6/5)
Provided by davidv
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Combine the ground vanilla wafers, sugar, cinnamon, and butter in a medium-size bowl. Evenly press the crust mixture into the bottom and sides of a deep 9'' pie plate. Bake for 10 minutes and then cool completely. Place 2 cups of the frozen vanilla yogurt and blue food coloring into the bowl of an electric mixer. Fit your mixer with a paddle attachment, if available. Mix the yogurt until the blue food coloring is evenly distributed into the yogurt. Place the yogurt into the prepared pie shell and spread it evenly over the bottom, making sure the surface is smooth. Freeze for 30 minutes. Clean your mixing bowl. To start the second layer, put the remaining 2 cups of frozen yogurt into the bowl. Mix until soft enough to spread, about 2-3 minutes. Place the softened yogurt on top of the blue layer of the frozen yogurt and spread it evenly over the surface. Make sure the surface is smooth. Freeze for 30 minutes. For the third layer, soften the sorbet as directed above for the frozen yogurt. Place the sorbet on top of the vanilla layer and spread it evenly over the surface. Freeze the pie for at least 4-6 hours, or overnight. Let sit at room temperature for 5-10 minutes before serving. While the pie is coming to room temperature, decorate the border with whipped cream. Make a small ring in the middle of the pie and fill it with the berries.
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