Saturday, 05 September 2009 14:51

Fourth of July Pies

Written by Michelle
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For Pies:
1 pkg. double pie crust mix (Jiffy)
1 can (20 oz.) “more fruit” cherry pie filling
1/2 tsp. pumpkin pie spice
1 tsp. rice milk
2 tsp. sugar

For Blueberry Sauce:
1 pint fresh blueberries
2 tbsp. sugar
1 tbsp. water

Prepare pie crust according to package directions.  Divide into six equal portions, roll into balls, and refrigerate covered for at least 1 hour.  On a lightly floured surface, roll each into a circle about 1/4” thick.  

Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Brush the sides of the pies with rice milk and sprinkle with sugar.  Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling.

Meanwhile, in a small sauce pan over medium heat, stir together blueberries, sugar, and water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.

To serve, top each pie with a scoop of rice milk ice cream (if available) and a generous drizzle of the blueberry sauce.

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1 Comment

  • Comment Link Michelle Sunday, 20 September 2009 12:19 posted by Michelle

    These are simple to make and when served a la mode, make a great patriotic dessert for the 4th of July.

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