Mile High Fourth of July Pie

June 18, 2019 by Kenmore


preparation time
0 mins

cook time




0.75 cup butter Crust

0.25 cup sugar Crust

2 egg yolk Crust

2 cup flour Crust

1 teaspoons baking powder Crust

0.5 teaspoons salt Crust

2 cup blueberries Blueberry Filling

2 tablespoons tapioca Blueberry Filling

0.25 teaspoons cinnamon Blueberry Filling

0.33 cup sugar Blueberry Filling

1 tablespoons lemon juice Blueberry Filling

1 cup sour cream Sour Cream Filling

6 ounces softened cream cheese Sour Cream Filling

2 egg yolks Sour Cream Filling

0.5 cup sugar Sour Cream Filling

1 teaspoons vanilla Sour Cream Filling

1 cup tart Wisconsin cherries Cherry Topping

0.5 cup sugar Cherry Topping

1 teaspoons almond extract Cherry Topping

2 tablespoons cornstarch, stirred into 1/4 C water Cherry Topping


Step 1: Crust

Beat together butter and sugar. Add yolks and beat until fluffy.

Step 2: Crust

In a separate bowl, mix flour, baking powder, and salt. Combine flour with butter and mix until well blended.

Step 3: Crust

Press 2/3 into the bottom of a 9" spring form pan. Bake at 400 F for 10 mins. Cool completely. WHILE CRUST IS COOLING, PREPARE THE BLUEBERRY FILLING AND THE SOUR CREAM FILLING.

Step 4: Crust

Press remaining dough 1-1/2 inches up the sides of the pan.

Step 1: Blueberry Filling

Combine all ingredients in a sauce pan. Let stand 15 minutes. Cook until bubbly. Turn into baked crust.

Step 1: Sour Cream Filling

Beat cream cheese smooth. Beat in sour cream. Beat in egg yolks. Beat in sugar and vanilla. Should be thick and creamy.

Step 2: Sour Cream Filling

Pour over blueberry filling. Bake at 350 F for 45 minutes. Cool on a rack slightly and then cool completely in the refrigerator.

Step 1: Cherry Topping

In a sauce pan, bring 1-1/2 C of cherries and 1/2 C of sugar to boil. Stir in cornstarch to thicken.

Step 2: Cherry Topping

Remove from heat and stir in almond extract. Stir in remaining cherries. (If desired, add a few drops of red food coloring).

Step 3: Cherry Topping

Cool completely and spread carefully over the cooled pie. Return to refrigerator.

When Ready to Serve:

Remove from pan. Whip together 1 C of Wisconsin whipping cream and 1/4 C powder sugar. Whip in a 1/2 tsp of vanilla extract. Whip until firm. * Pipe whipped cream around the edge of pie and Enjoy!


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