Fireworks illuminating the night sky, cheers from a nearby sandlot baseball game, the sizzling of burgers cooking on the hot grill, and an endless sea of red, white and blue. These scenes undoubtedly bring to mind one day in particular. The sights and sounds of Independence Day transcend both time and place. Fireworks and barbecuing are a culinary heritage traced back to July 4th gatherings from the early 19th century. There is a comforting predictability to these patriotic celebrations; as each time period and town across America has its own flare, the commonality remains.

Independence Day is not just about pomp and vittles, however, but the shared dignity of all Americans. What we must remember during these festivities — especially as of late — is how precious our God-given liberty is. St. John Paul the Great said in a 1995 homily during his apostolic visit in the United States that “freedom consists not in doing what we like, but in having the right to do what we ought.” In our fallen world, this sweet liberty that Americans hold dearly is a tenuous thing, which is why, every Fourth of July, we gather to commemorate, reflect and celebrate. Keeping the gravity of the events from 250 years ago at our minds’ fore facilitates a deeper appreciation at our gatherings.

Food is central to all celebrations, and Independence Day is no exception. One of its greatest joys is its distinguished dishes. July is the height of summertime, and freshness is in abundance. While we contemplate our “sweet liberty,” let us do so over the sweetest portion of the day: dessert. Though nothing is “as American as apple pie,” we are taking a seasonal approach to these desserts and saving the apples for autumn! As a bonus, the colorful, in-season berries make Americana-themed desserts a breeze.

These desserts are made with fruit readily found in July — berries, peaches, cherries — but with fun twists.

Old Glory Berry Pie is even more festive by constructing it to look like Old Glory itself, separating the strawberries from the blueberries and changing up the typical lattice work atop to mimic the stars and stripes. It is sure to wow and simple to create.

For the pie filling:

4 1/2 cups strawberries, hulled and sliced

¼ cup + 2 tablespoons cornstarch

¾ cup granulated sugar

1 and ½ tablespoons vanilla extract

2 cups blueberries

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon vanilla extract

Turbinado or granulated sugar to sprinkle

Two 9” rounds of pie dough (my go-to recipe)

Tools:

Aluminum foil

Pie dish

Baking sheet

Parchment paper

Spray bottle with water

Mixing bowls and sauce pots

Small star cookie cutter

Directions:

Preheat the oven to 425°F.

In a medium-sized mixing bowl, stir 2 ½ cups of strawberries with 3 tablespoons of sugar and set aside. In a small mixing bowl, stir 1 cup of blueberries with 1 tablespoon of sugar and set aside.

In a medium sauce pot, gently mash the remaining 2 cups of strawberries. Add ½ cup of sugar, ¼ cup of cornstarch, and 1 tablespoon of vanilla. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture thickens, approximately 5 minutes. Set aside until cooled and stir into the mixing bowl with uncooked strawberries.

In a separate sauce pot, gently mash the remaining 1 cup of blueberries. Add 2 tablespoons of cornstarch, 2 tablespoons of sugar, and ½ tablespoon of vanilla. Bring to a simmer over medium heat, cooking similarly to the strawberries for about 3 minutes. Set aside until cooled and stir into the mixing bowl with uncooked blueberries.

Carefully place one of the 9” rounds of pie dough in the pie dish with some overhang, so that the edges can be crimped.

With the second 9” round of dough, cut into stars and stripes to make the flag top. Place onto a baking sheet with parchment paper. Spritz with a bit of water in a spray bottle and sprinkle some sugar over top. Bake in the oven until lightly browned (be sure to watch), baking for about 12-15 minutes. Remove from the oven and set aside. We will put the decorations on top of the pie once it’s finished baking.

Meanwhile, take a piece of aluminum foil and create a 90° angle and place into the upper left quadrant of the bottom pie shell, making sure to fit the edges. Fill the small quarter with the blueberry mixture and the remaining ¾ of the pie with strawberries. Gently remove the foil and discard.

Place the pie on top of a baking dish (in case any bubbling spills over) and bake at 425° for 20 minutes. Reduce the heat to 350° and bake for 40-50 minutes or until the filling bubbles.

Remove from the oven and let it cool. Place the decorations on top to resemble an American Flag. Place the pie in an open window to feel extra Americana.

Peach Slab Pie A lot of celebrations call for being on foot most of the day, so it is nice to have a dessert that is less messy and can be consumed easily while also nearly doubling the servings as a traditional pie. This is a spin on a pie that can be held in your hand. A massive nod to Martha Stewart for her pâte brisèe recipe that makes this gem possible.

(makes 12 slices)

For the pâte brisée:

5 cups all-purpose flour

1 tablespoon salt

1 tablespoon granulated sugar

1 pound cold, cubed unsalted butter

¾ to 1 cup ice water

For the filling:

8 cups (or 7 medium) peaches, pitted and sliced to ½ pieces

1 ¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

¼ teaspoon salt

After assembly:

Turbinado or granulated sugar to sprinkle

¼ cup heavy cream

Tools:

Baking sheet (10x15”)

Plastic wrap

Rolling pin

Fork

Mixing bowl

Food processor

Pastry brush

Directions for the pâte brisée:

In the bowl of a food processor, combine the flour, 1 tablespoon of salt, 1 tablespoon of granulated sugar, and butter. Pulse until a sand-like mixture forms. With the processor running, slowly pour in the ice water, mixing until a ball forms.

Separate the dough into two sections with one being larger (think of a 1/3 and 2/3 ratio). Shape as rectangles and wrap separately in plastic wrap and refrigerate for an hour.

Meanwhile, in a large mixing bowl, combine all of the peach filling ingredients. Set aside.

Once the dough has chilled, using large sheets of plastic wrap dusted with flour, begin rolling the largest portion between two sheets of plastic (to prevent sticking). Roll the dough out to about 18” by 14.” The dough will be pretty thin.

To place the dough onto the baking sheet without ripping, I have found it is easiest to invert the dough onto the sheet. To do this, remove the top sheet of plastic (keeping the bottom plastic wrap between the counter and the dough) and invert the baking sheet on top of the dough. Gently flip the overhang sections of dough around the bottom of the baking sheet. With one hand placed under the remaining plastic wrap and the other on the bottom of the baking sheet, gently but quickly flip the baking sheet and dough upright. Do not worry if any little tears happen, it’s easy to repair. Gently press the dough to form to the pan, leaving the overhang for now.

Top with the peach mixture and preheat the oven to 375° F.

Using the similar process of plastic wrap to roll out the dough, roll out the smaller portion of the dough to the same size as the baking sheet.

Lay the top portion of dough over the top of the peach mixture. Lay the overhang of the bottom dough over the top piece of dough to seal it. You can crimp, roll, or simply lay it flat.

Prick all over the pie with a fork. Brush with heavy cream and sprinkle the top with turbinado sugar.

Bake for 45-55 minutes or until lightly browned. Let it fully cool before cutting and serving. It is best eaten the same day it is baked.

Blackberry Fool A light and incredibly simple dessert option is the beloved blackberry fool. Whipped cream and sweetened berries make this delectable dish what it is. Instead of serving it in the traditional single-portion manner, place the entire thing into a trifle dish — perfect for sharing with others.

(16+ servings)

Ingredients:

(3) 12-ounce containers fresh blackberries

1 quart heavy cream

¼ cup + 2 tablespoons granulated sugar

1 and ½ tablespoons vanilla

Fresh mint garnish, chopped

Tools:

Mixing bowls

Hand or stand mixer

Trifle bowl

Directions:

Place the blackberries into a medium bowl, and stir in ¼ cup of sugar and set aside.

In a large mixing bowl, combine the heavy cream and remaining 2 tablespoons of sugar. Beat the cream until stiff peaks form. Set aside.

In a trifle bowl, cover the bottom with about 1/3 of the blackberry mixture.

Gently pour the whipped cream into the remaining blackberries and gently fold. Pour the mixture over the top of the blackberry-lined trifle bowl.

Garnish with mint. Keep the dish refrigerated until serving.

Cherry and Basil Cobbler Cobblers are as timeless as pie. A tried-and-true favorite of the summer season, but with a fragrant twist of fresh basil added. Feel free to garnish with additional basil and whipped cream.

For the filling:

6 cups cherries, pitted (fresh or frozen)

10-12 leaves fresh basil, chopped

¼ cup granulated sugar

4 tablespoons butter

For the topping:

1 cup all-purpose flour

¾ cup granulated sugar

½ tablespoon vanilla extract

1 cup milk

1 teaspoon baking powder

¼ teaspoon salt

Optional: whipped cream to top

Tools:

Mixing bowl

Measuring cup with a spout

Oven-safe skillet

Pastry brush

Baking sheet

Directions:

Preheat the oven to 350° F.

Place the butter into the skillet and into the oven to melt. Once melted, brush around the skillet and set aside.

In a large bowl, combine the cherries, ¼ cup of sugar, and chopped basil, tossing to coat. Pour into the buttered skillet.

In a medium bowl, stir the flour, ¾ cup of sugar, milk, vanilla, baking powder, and salt until well-combined. Put into a measuring cup with a spout to easily pour over top of the cherries.

Place the skillet on top of a baking sheet (in case any filling bubbles over) and bake in the oven for 45 minutes or until the filling bubbles.

Remove from the oven and let cool for 5-10 minutes before serving. Top with whipped cream!