Happy 4th of July! To celebrate, my husband made a “Red, White, and Blueberry Pie.” Here’s the recipe:
- 5 cups freshly picked fruit (he used 1 1/2 cups rhubarb, 1 1/2 cups raspberries, and 2 cups blueberries)
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cups flour (he used whole wheat)
- 2 t. cinnamon
- 1 t. vanilla
- pie crust (for the perfect pie crust, travel HERE)
Mix all ingredients together and pour into pie crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Or be creative and make a woven lattice top! Then brush with milk and sprinkle with sugar. Bake at 350 degrees for about 45 minutes or until the pie crust is golden brown and the fruit filing is bubbly.
Serve with vanilla ice cream and enjoy!