American Pie


While trying to think of a red, white and blue recipe for this 4th of July, I began thinking about Summers past and all the wonderful and delicious things we would eat - and I remembered Emery’s Farm’s Trifecta Pie! When I was in college I worked in the advanced ticket sales office at Great Adventure in Jackson New Jersey. And not far from there was Emery’s Farm - it was actually on my way home to my parent’s shore house if I took the right back roads. And they sold this incredible peach berry pie that they called Trifecta Pie (a nod, I’m assuming, to horse betting at Monmouth Park). We would eat them all Summer long!

How could I not share that memory, that food story, and the delicious results with all of you!? I don’t think the “red” of Emery’s was strawberry, it may have been raspberry or cherry…but you get the idea. I went with strawberries because a. organic ones were on sale this week and b. I love strawberries! I also love fruit pie in general because I feel like it’s a healthier dessert than most (note, I didn’t say it was healthy, just healthier). I can justify just about anything that’s fruit based. And, as always, since we’re cooking at home, I kept the sugar low, a 1/2 cup in the whole pie. It’s really the lemon zest that brings out the flavor and natural sweetness of the fruit so you don’t need a lot of sugar.


I did add cornstarch because these fruits all produce SO much juice (and my first pie attempt was very runny), but you could also use four if you want to make fruit pie without cornstarch. And of course, a pinch of salt!

You can use my homemade pie crust recipe, or grab a box of the frozen stuff at the store (I always seem to have more issues with the prepared ones than I do my own!). And give the lattice top a try - it’s easier than you think, and looks pretty when it’s all baked up - plus it lets you see the red, white and blue underneath! Clearly mine was far from perfect but I enjoyed doing it and still loved my end results. Cooking (and baking) is always about giving it a go. Much like those rebels that started this country - you’ve at least got to try!


Watch how I made my “American Pie” - then let out a rebel yell and give it a shot yourself as we celebrate the Land of the Free!

Happy 4th of July all!

American Pie
Makes 1, 9-inch pie

2 pie crusts
2 peaches, peeled and sliced
1 lb. strawberries, hulled and sliced
1 pint blueberries
1/2 C. sugar
zest of 1 lemon
2 Tbs. cornstarch (or sub flour)
pinch of salt

Preheat oven to 375°. Roll out 1 pie crust and lay it into the pie plate, leaving about a 1 inch over hang. Set aside.

In a large bowl, combine peaches, strawberries, blueberries, sugar, zest, cornstarch and salt. Mix gently until everything is well combined and looks juicy.

Pour fruit into prepared pie crust.

Roll out second pie crust. Use a ruler or small strip of cardboard to measure 1 inch wide strips. Use a pizza wheel or knife to cut the strips. Lay 4-5 strips across the top of the pie in the same direction, leaving space in between each strip. Fold back every other strip. Lay a strip at a 90° angle to the first series. Pull the folded strips forward. Now fold back every other strip, opposite of the ones you just pulled forward and lay another strip across them. Then pull the strips forward again. Continue this way until the pie is covered and you are satisfied with its appearance. Crimp the edges of the strips into the overhang of the crust - cutting off any excess. And then crimp the crust all the way around the pie.

Use strips of foil to gently cover the edge of the pie to prevent the crust from burning.

Bake at 375° for 35 minutes, removing the foil after 20 minutes. Turn off the oven and crack the door, and allow the pie to stay in the warm oven for another 15 minutes. Remove the pie from the oven and allow to cool 15-20 minutes before serving.

Pie will stay wrapped in the refrigerator for up to 4 days.