Cherry Blossom Pie #Pieathalon

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.

I used vanilla wafers for the sweet biscuit crumbs, frozen mixed cherries for the canned black cherries, and light cream.  Word to the wise.  I should have used heavy whipping cream and I suggest you do so.  Otherwise, while the pie will be tasty it will be too loose to take great photos....as you can see.....

I made this pie for dessert one night.  The Teen took a bite and said it's good, it tastes like yogurt and granola.  She was right.  It did.  So we finished the rest of the pie for breakfast the next day.

I am anxious to see what everyone was assigned and how their pies turned out.  I shared one of my favorite recipes from a Better Homes and Gardens Cookbook that I received as a wedding gift in 1974.  This Apple Crumb Pie was one of the first recipes I shared when I started blogging.  It is the apple pie that my family loves and that my eldest daughter, Amy, requests each year for her birthday.  I hope whoever got it loves it as much as we do.

So here is the recipe that I made based on the assignment I was given.  I have adapted the recipe to not only use the products I could find but also to acknowledge that when the recipe said "fresh" cream, I should have read "heavy" cream.

Let's take a look at the other pies being shared today.........

• Dinner Is Served 1972: Betty Crocker Sombrero Pie
• Culinary Adventures with Camilla: Lattice Pineapple Pie
• Dr Bobb's Kitschen: Empanada Mariscona
• Velveteen Lounge: Chocolate Mint Prune Pie
• Kitchen Confidence: Sour Cream Apricot
• Book of Cookyre: Honey Fruit
• Silver Screen Suppers: Party Pink Pie
• A Day in the Life on the Farm: Cherry Blossom Pie
• Vintage Recipe Cards: Crumb Pie
• Retro Food for Modern Times: Easy as Pie Chicken Salad
• The Nostalgic Cook: Lemon Pie Reliable
• Grannie Pantries: Avocado Lime
• Book Club Cookbook: Pumpkin Pie with a Secret
• Recipes4Rebels: Apple Crumb

Desserts, Pie, Cherries, Cream, No Bake

Desserts, Pies

American

Yield: 8 Servings

Author: Wendy Klik

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Cherry Blossom Pie

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.

Prep time: 30 MCook time: Total time: 30 M

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:

1. 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.
2. Place the sour cream, heavy cream and sugar into the large bowl of a stand mixer fitted with the whisk attachment.  Beat until firm.
3. Fold in the cherries and the brandy.  Spoon into the vanilla wafer crust and refrigerate overnight before cutting and serving.

Notes:

Adapted from a recipe found in the Rosamond Cookery Book.

Calories

308.65

Fat (grams)

25.92

Sat. Fat (grams)

14.91

Carbs (grams)

16.87

Fiber (grams)

0.69

Net carbs

16.18

Sugar (grams)

9.63

Protein (grams)

2.14

Sodium (milligrams)

165.64

Cholesterol (grams)

66.83

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