This creamy sweet/tart pie is made with just a handful of ingredients and is easy to put together. Make it the day before you plan on serving.
I am participating in this year's Pieathalon......
This fun annual event is hosted each year by Yinzerella of Dinner is Served 1972. Each year she asks us to send a pie recipe that is found in a cookbook dated prior to 1990. She then assigns that pie to one of the bloggers. We make the pies and share them all on the same day.
I was assigned to make a Cherry Blossom Pie. This pie was found in the Rosamond Cookery Book by Taryn or Retro Food For Modern Time. This cookbook was a fundraiser for a Special Needs School and Taryn provided me with a copy of the recipe.
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- Velveteen Lounge: Chocolate Mint Prune Pie
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- Silver Screen Suppers: Party Pink Pie
- A Day in the Life on the Farm: Cherry Blossom Pie
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- The Nostalgic Cook: Lemon Pie Reliable
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![Cherry Blossom Pie Cherry Blossom Pie](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNombGMsJ_WTvIWUiVnjK3zJ2donrv0Z5xrkmeanUh0sQDqMOWlraa-GnnsTnixPmAF5lnVYqovovgJ9Xf7YGl703LEcoaF_5i5_Y6gJF-1_Fu2B6pyk1qh2dcY40bcut5fqAh_KQHlowP/w400-h328/2.jpg)
Cherry Blossom Pie
Ingredients:
- 1 1/2 c. vanilla wafer crumbs
- 1 t. cinnamon
- 1 stick butter, melted
- 1 (15 oz) bag assorted frozen cherries, coarsely chopped
- 1 1/4 c. full fat sour cream
- 1/2 c. heavy cream
- 1 T. sugar
- 2 T. brandy
Instructions:
- Conbine the vanilla wafer crumbs with cinnamon. Add the melted butter and stir to coat. Press into the bottom and up the sides of an 8" pie pan. Chill while making the filling.
- Place the sour cream, heavy cream and sugar into the large bowl of a stand mixer fitted with the whisk attachment. Beat until firm.
- Fold in the cherries and the brandy. Spoon into the vanilla wafer crust and refrigerate overnight before cutting and serving.
Notes:
Calories
308.65Fat (grams)
25.92Sat. Fat (grams)
14.91Carbs (grams)
16.87Fiber (grams)
0.69Net carbs
16.18Sugar (grams)
9.63Protein (grams)
2.14Sodium (milligrams)
165.64Cholesterol (grams)
66.83
That sounds intriguing. Never heard of it, but I'll give it a try soon. Glad you joined in the fun.
ReplyDeleteThanks Cam, glad to have been included.
DeleteDon't you just love the overlap between dessert and breakfast? Wonderful to "see" you again!
ReplyDeleteThanks so much, happy to be back.
DeleteI'd eat it.
ReplyDeleteThanks again for joining!!!
Thanks again for the invitation.
DeleteI briefly considered getting half and half for my pie since the first grocery store I tried didn't have whipping cream. You made me glad I went to the trouble of a second grocery run. At least your pie still tasted good, even if it wasn't too photogenic.
ReplyDeleteThanks...I considered making it again but ran out of time.
DeleteSounds good to me! Almost like a cherry fool, but in pie form.
ReplyDeleteYes, it tasted good.
DeleteTHE TEEN HAS SPOKEN :)
ReplyDeleteLOL>....and we all know we better listen.
DeleteHi Wendy, I'm so glad the recipe was tasty even if non-specific about the type of cream. I am definitely going to try it myself now! xx
ReplyDeleteThanks for the recipe Taryn. I think you will like it, especially if you use the heavy cream.
DeleteI’m so pleased to see that someone else had Pie the next morning for breakfast too! (Our breakfast of course, was YOUR lovely Apple Crumb Pie submission!). Wish I had thought to search your extensive blog for that pie BEFORE I baked mine...I had never done a crumb topping before...YOUR version looks wonderful! We enjoyed it very much though.
ReplyDeleteThe Cherry Blossom Pie sounds delicious! I’ll come for breakfast some time ;-) lol
I'm glad you enjoyed the pie Greg and I would love to have you for breakfast one morning.
Delete