All-American Pie

• 5 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 cups unsalted butter, cold
• 2/3 to 1 cup ice water
• 6 cups sliced peeled Golden Delicious apples
• 2/3 cup plus 2 tablespoons unsweetened apple juice, divided
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 3 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 3/4 cup cherry juice
• 4 cups fresh or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• 4 cups fresh blueberries, divided
• 3/4 cup water
• 1 tablespoon butter
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon ground cinnamon
• Dash salt
• 1 teaspoon lemon juice

1. Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight.
2. For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
3. For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally.
4. For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally.
5. Preheat oven to 425u0b0. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack.
6. Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400u0b0 until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack.
7. To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.

flour, sugar, salt, unsalted butter, water, apples, apple juice, sugar, ground cinnamon, apple pie spice, cornstarch, vanilla, sugar, cornstarch, cherry juice, cherries, ground cinnamon, ground nutmeg, almond extract, fresh blueberries, water, butter, sugar, cornstarch, ground cinnamon, salt, lemon juice

Taken from www.tasteofhome.com/recipes/all-american-pie/ (may not work)