What is more American than apple pie? Apple pie shaped like a flag. Strawberries and blueberries are out of season here, so I came up with a different flag-shaped dessert.
Oil Pie Crust
2 cups flour
½ cup oil (vegetable, canola, sunflower, etc.)
6 Tbsp or more ice water
(makes enough for a standard double crust pie or a thin 9x13 flag pie)
Mix together oil and flour with a pastry cutter. Add ice water, and continue mixing until firm dough forms. Let rest at least 15 minutes before rolling.
Apple Pie Filling
5 cups thinly sliced apples (peeled if you like)
½ cup brown sugar
¼ cup flour
1 tsp cinnamon
½ tsp nutmeg
(makes enough filling for a standard 9 in pie or a thin 9x13 flag pie)
Combine all ingredients in a large bowl, and stir to coat apples in dry ingredients.
For a regular apple pie, just divide the dough and roll two circle large enough for your pie pan. Place the first crust in the pie pan. Bake for 5 minutes at 350
°F, remove, and add apple pie filling. Place the top crust over the filling, crimp edge, and cut slits in the top to vent while baking. Bake at 350
°F for 40–50 minutes until the crust is golden brown.
To make an American flag pie roll a large rectangle of dough to fit in a 9x13 pan. You can use a 9x9 pan for a thicker square-shaped pie, but unless you decrease the recipe you will have crust left over. Place the first crust in the pie pan. Bake for 5 minutes at 350
°F, remove and add apple pie filling. Use a pizza cutter to cut thin strips of crust for the stripes of the flag. Use a small star cookie cutter (or a star shape from your child's shape sorter that you have thoroughly cleaned) to cut some stars for the flag. Arrange stars and stripes on top of the pie. Bake at 350
°F for 40–50 minutes until the crust is golden brown.
This is a simple and refreshing summer treat. The first time I made it, the boys licked their bowls clean.
