AMERICAN BERRY PIE RECIPE | LAND O’LAKES
Steps:
- Heat oven to 425°F.
- Combine flour, almonds and salt in bowl; cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
- Divide dough into 1/3 and 2/3 portions. Shape each portion into ball; flatten slightly. Wrap smaller ball of dough in plastic food wrap; refrigerate.
- Roll out larger ball of dough on lightly floured surface into 1/8-inch-thick, 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate; set aside.
- Place strawberries and raspberries into bowl. Place blueberries into another bowl.
- Combine sugar and cornstarch in small bowl until well mixed. Add 1/4 cup sugar mixture, 1 tablespoon water and 1/4 teaspoon almond extract to blueberries; toss lightly to coat. Add remaining sugar mixture and remaining 1/4 teaspoon almond extract to strawberries and raspberries; toss lightly to coat.
- Fold piece of aluminum foil several times to make 2-inch-wide strip; place into pie crust to divide crust into 1/3 and 2/3 sections. Press down slightly into crust. Spoon blueberry mixture into 1/3 portion of pie crust. Spoon strawberry and raspberry mixture into larger area of pie. Carefully remove foil.
- Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Cut 5 3/4-inch strips of dough in wavy shape to create stripes on flag. Place over strawberry and raspberry mixture, trimming as needed. Fold bottom crust edge over edge of strips. Crimp or flute entire edge of pie.
- Cut 10-12 stars from remaining dough using 1 1/2-inch cookie cutter; place stars over blueberry mixture. Brush crust with beaten egg; sprinkle with sanding sugar. Cover edge of crust with 2-inch strip of aluminum foil.
- Bake 15 minutes; remove foil. Reduce oven temperature to 375°F. Continue baking 30-40 minutes or until crust is lightly browned and filling is bubbling. Cool pie 1 hour before serving.
Nutrition Facts : Calories 380 calories, FatContent 18 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 210 milligrams, CarbohydrateContent 51 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 6 grams
AMERICAN FLAG CAKE RECIPE | LAND O’LAKES
A classic white cake gets a patriotic makeover with some creative layering.
Provided by Land O'Lakes
Categories Layer Sweet Baking Creating New Traditions Making It Photo-Ready Cake Dessert
Total Time 2 hours 2 minutes
Prep Time 2 hours 15 minutes
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add 1 teaspoon vanilla; mix well. Add flour mixture alternately with 1 1/2 cups milk, beating at low speed after each addition just until mixed.
- Divide batter in half; tint one half red. Divide remaining batter in half; tint one half blue and leave other white.
- Pour each batter into individual prepared pans. Bake white and blue layers 18-20 minutes or until toothpick inserted in center comes out clean. Bake red layer 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen edge of cakes by running knife around inside edge. Carefully remove cakes from pans to cooling rack; cool completely.
- Combine cream cheese and 1/2 cup butter in bowl; beat at medium speed until fluffy. Slowly add powdered sugar, beating at low speed after each addition until smooth. Add 1 tablespoon vanilla and enough milk for desired spreading consistency; beat until well mixed.
- Cut domed top off red cake horizontally to create flat top. Cut remaining red cake and white cake in half horizontally, creating 5 layers total.
- Cut 5-inch circle from parchment paper. Cut domed top of red cake and 1 white cake layer into 5-inch circles, using parchment paper guide. Set outer rings aside. Repeat process with blue layer; set inner circle aside.
- Place 1 (9-inch) red layer, cut-side up, onto cake plate. Spread with 1/2 cup frosting. Place 1 (9-inch) white cake layer on top, cut-side down. Spread with 1/2 cup frosting. Place 1 (9-inch) red layer on top, cut-side up. Spread with 1/2 cup frosting.
- Place blue cake ring on top. Spread 1/4 cup frosting around inner edge of blue cake layer. Place 5-inch white cake, cut-side up, in middle of blue ring. Spread with 1/3 cup frosting. Place 5-inch red cake, cut-side down, in middle of blue ring.
- Trim top red layer to create flat cake top. Spread thin layer of frosting over entire cake; refrigerate until set. Frost cake with remaining frosting.
Nutrition Facts : Calories 810 calories, FatContent 27 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 590 milligrams, CarbohydrateContent 135 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 9 grams
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