Printable Recipe: Sweet and Tangy Summer Patriot Pie Recipe

Sweet and Tangy Summer Patriot Pie

The next in our July 4th dessert recipes is a rhubarb-berry pie. Rhubarb is sometimes overlooked for desserts, but it's perfect for the Fourth... it's tangy, it's fresh, and it's got that lovely patriotic red coloring!

Serve this one with a side of fresh blueberries (or blueberry ice cream!) to complete the red, white, and blue theme. With it's star-themed top crust, this one will definitely be the "star" of your Fourth of July desserts table!

Ingredients:
2 - 9" round pie crusts
1 tsp. fresh orange zest
4 c. rhubarb, diced bite size
3 C. fresh strawberries or raspberries
1 1/2 C. sugar
6 tbsp. quick tapioca
1 tbsp. whole milk

Instructions: 1. Preheat the oven to 400 degrees F and place one of the two crusts in your pie tin.

2. In a separate bowl, using a spoon, gently toss together the rhubarb, berries, zest, sugar and tapioca. Pour into bottom crust.

3. Place the second crust on a floured surface and, using a star-shaped cookie cutter (you can use all one size or a variety of star sizes), cut out enough star shapes to make a top crust.

4. Decoratively arrange your cut-out stars into a top crust, covering most of the top of the pie but leaving a bit of space for air to escape. When putting one pastry star on top of another, tap them lightly so they'll adhere together.

5. Brush the top with the milk, and if you wish sprinkle a little more sugar on it so when the crust is done, it will shine like sparklers.

6. Bake in a pre-heated 400-degree oven for 10 minutes, and then turn down the heat to 350 for another 30 to 35 minutes.

An Easier Alternative: If you're not fond of two-crust pies, use only the bottom crust and make a brown-sugar crumble topping instead. There's a recipe for an utterly fabulous a crumble topping in the last July 4th dessert recipe on this page.