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American Pie

Four Corners Pie




By Jennifer Moonsong
Jobe Publishing Regional Features





Every season has its own flavors and culinary traditions, and so does every region of the country. Noting says summer quite like a fruit pie, and in honor of Independence Day, I am sharing a pie recipe that represents each of the four corners of the United States, with southern peaches, apples from the great northwest, spicy, sweet jelly representing the southwest and berries representing the New England states.

Four Corners Pie

1 C sliced and peeled Georgia peaches

1 C sliced and peeled Washington apples

1/2 C Maine Blueberries

1/2 C Anaheim pepper jelly

4 generous tablespoons of all purpose flour

1/6 C of agave

1 prepared pie crust (I prefer a whole wheat crust)


In a large mixing bowl combine all the ingredients, turning them over several times with a wooden spatula, to be certain that the flavors blend and that there is an equal distribution of the fruits. Once thoroughly blended, spoon the mixture into one prepared piecrust, either fresh or frozen.

Bake at 375° for 15 minutes. Temperatures for each oven may vary slightly. When the pie is ready the crust will be golden brown, and a significant portion of the moisture will be cooked out of the pie.

Once out of the oven, allow the pie to cool a bit, and serve while still warm with a scoop of vanilla ice cream.

Blackberries may also be substituted for blueberries, and a few walnuts or pecans nuts can also be added.


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