Ingredients
5 cups all-purpose flour1/4 cup sugar1 teaspoon salt2 cups unsalted butter, cold2/3 to 1 cup ice waterAPPLE PIE FILLING:6 cups sliced peeled Golden Delicious apples2/3 cup plus 2 tablespoons unsweetened apple juice, divided3/4 cup sugar1 teaspoon ground cinnamon1/2 teaspoon apple pie spice3 tablespoons cornstarch1/4 teaspoon vanilla extractCHERRY PIE FILLING:1-1/4 cups sugar1/3 cup cornstarch3/4 cup cherry juice4 cups fresh or frozen pitted tart cherries, thawed1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon almond extractBLUEBERRY PIE FILLING:4 cups fresh blueberries, divided 3/4 cup water1 tablespoon butter3/4 cup sugar3 tablespoons cornstarch1/8 teaspoon ground cinnamonDash salt1 teaspoon lemon juice
Preparation
Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in 2, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight.
For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally.
For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally.
Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack.
Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Arrange pieces 1 in. apart on an ungreased baking sheet. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack.
To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with “stripes” of cherry and apple fillings. Top pie with star and stripe cutouts.
