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Learn to make a showstopping Fourth of July pie with a TODAY Food Cooking Class |

Learn to make a showstopping Fourth of July pie with a TODAY Food Cooking Class

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Forget the fireworks! This stunning, berry-filled pie is what will have your guests oohing and aahing this July 4th.

Gesine’s Pie-Topping Options

For a double crust:

Cut about 1/4 of the dough off from the remaining half of dough. Set aside.

Roll the remaining 3/4 piece of dough into a rough 12-inch circle. Using a small cookie cutter (heart, leaf and flower shapes all work), punch out a vent hole. Set the cut-out aside.

Gently egg wash the edges of the bottom crust and drape the 12-inch circle over the filling and gently press down along the edges. Cut the edges. Brush egg wash on the crust.

Roll out the remaining 1/4 batch of dough, punch out as many shapes as you can and place them along the edge of the dough, pressing gently to adhere.

Optional: Sprinkle with sanding sugar.

For a plaid lattice top:

Roll the remaining dough into a 12- by 17-inch rectangle. Cut four 2- by 12-inch strips and 14 1/2- by 12-inch strips from the dough. Set the remaining dough aside. Place a piece of parchment on top of an upside down half sheet pan and sprinkle with flour. Lay down strips side by side in this order: two 1/2-inch strips, one 2-inch strip, three 1/2-inch strips, one 2-inch strip, two 1/2-inch strips. Bend back every other strip at the middle, starting with the first strip, and lay a 1/2-inch strip across the strips that remain down, dead center. Reposition the bent-back strips, draping them over the perpendicular strip.

Bend back every other strip, starting at the second strip, and place a second 1/2-inch strip across about 1/2 an inch apart from the last. Lay back every other strip starting at the first strip and lay a 2-inch strip across. And then continue, bending back every other strip starting at the second strip, laying down a 1/2-inch strip. Lay the strips back and bend back every other strip, starting at the first strip, and lay down a 1/2-inch strip. You should be at the very edge of the “pie.”

Start in at the opposite side and bend back every other strip, placing down a 1/2-inch inch strip. And then proceed with the last 2-inch strip and then the remaining two 1/2-inch strips. Transfer the sheet pan to the refrigerator for at least 10 minutes and up to 20 minutes. Using a small offset spatula, gently nudge the lattice strips into place if they aren’t perfectly spaced.

Gently pull the parchment so that the whole lattice starts to peak out from the sheet pan. Position the edge of the lattice at a far edge of the filled bottom crust, about an inch above the edge. Continue to pull the parchment out and away from the pie, carefully pulling back and allowing the lattice to gently drop on the pie. Trim the edges with kitchen scissors or sharp knife. Using decorative cookie cutters, stamp out shapes (hearts, flowers, butterflies, etc.) from the remaining piece of dough.

Egg wash the lattice and place the cut-outs on top of the lattice in a decorative pattern (or simply over areas you think aren’t “perfect”).

Optional: Sprinkle with sanding sugar.

For a crumble top:

  • 2½ cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted

In a large bowl, combine the flour, sugars and salt and whisk together. Add the butter and stir together. Then, using your fingers, work the butter into the dry ingredients until the mixture forms large crumbs. Gently press the crumble on top of prepared filling.

This is brought to you in partnership with Craftsy, an NBCU company, and KitchenAid.

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