Showing posts with label #cherrypie. Show all posts
Showing posts with label #cherrypie. Show all posts
Tuesday, January 28, 2025
Sunbonnet Cherry Banana Pie; A Book Review
My daughter, Amy, gifted me the novel "After OZ" for Christmas. I brought it with me on my vacation and read it on the plane ride to California.
Thursday, September 3, 2020
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......
Tuesday, July 25, 2017
Homemade Cherry Pie Filling
Phew....we finally have a free day. By that, I mean that there is no place we have to go and nobody is coming over here. At least, we don't have any plans for anyone to come over....that is always subject to change. Of course, as soon as I typed this, Amy called and we are now meeting them for dinner tonight. She and Doug are heading to Ohio for a race on Friday and they wanted to spend time with Larry and Mary before they leave.
We do have our Little Angel Face today so I'm hoping for beautiful weather so we can play in the pool. Here she was last year.....amazing how quickly they grow. We are going for Italian with Aunt Amy and Uncle Doug tonight so she can still have her spaghetti fix.
I have a busy blogging week coming up and am trying to get everything done and scheduled before we leave for our Alaskan Cruise......CANNOT WAIT!
Two of the recipes I will be sharing use cherry pie filling. You can always use canned but if you are lucky enough to have a daughter and son in law with a cherry tree, as we do, then I am going to show you how to make your own cherry pie filling.
This filling can be preserved by canning or freezing. I chose to freeze mine this year. Should you choose to freeze it just know that you will have to rewarm it, so that it gets back to the right consistency, prior to using it in your recipe.
Cherry Pie Filling
6 c. tart cherries, pitted
1 1/2 c. sugar
1/3 c. cornstarch
Place the cherries, sugar and cornstarch in a large pot or dutch oven. Place over med high heat and bring to a boil, stirring occasionally. Continue to cook and stir at a gentle boil until the sauce thickens and the gel is clear and glossy. Cool to room temperature before using or packaging for freezing. Print Recipe
We do have our Little Angel Face today so I'm hoping for beautiful weather so we can play in the pool. Here she was last year.....amazing how quickly they grow. We are going for Italian with Aunt Amy and Uncle Doug tonight so she can still have her spaghetti fix.
I have a busy blogging week coming up and am trying to get everything done and scheduled before we leave for our Alaskan Cruise......CANNOT WAIT!
Two of the recipes I will be sharing use cherry pie filling. You can always use canned but if you are lucky enough to have a daughter and son in law with a cherry tree, as we do, then I am going to show you how to make your own cherry pie filling.
Place the cherries, sugar and cornstarch in a dutch oven over med high heat.
Cook and stir until mixture comes to a boil.
Continue to cook, stirring occasionally until the sauce thickens and turns glossy.
Remove to a bowl and let sit until the mixture cools to room temperature. You can now use it in any recipe calling for cherry pie filling.
This filling can be preserved by canning or freezing. I chose to freeze mine this year. Should you choose to freeze it just know that you will have to rewarm it, so that it gets back to the right consistency, prior to using it in your recipe.
Cherry Pie Filling
6 c. tart cherries, pitted
1 1/2 c. sugar
1/3 c. cornstarch
Place the cherries, sugar and cornstarch in a large pot or dutch oven. Place over med high heat and bring to a boil, stirring occasionally. Continue to cook and stir at a gentle boil until the sauce thickens and the gel is clear and glossy. Cool to room temperature before using or packaging for freezing. Print Recipe
More Recipes using Cherry Pie Filling
Monday, February 6, 2017
Sour Cherry Pie #ValentinesDayFood
Our friend, Ellen of Family Around the Table, invited us to join her today and post a Valentine's related recipe to share. Ellen chose today because it gives you, our readers, plenty of time to plan, shop and prepare that special meal for your Valentine or Valentines as the case may be.
We could share anything Valentine's Day related. Main dishes, desserts, snacks...whatever speaks of Valentine's to us. I decided to share a dessert large enough to share with all the Valentine's in your life.
Frank and I spend nearly every day alone together and love doing so but, because of that, we really don't need a "date night". So on Valentine's Day we are hosting a dinner party for our dear friend's, Bob and Cathy, who are going to be in town. We have also invited our mutual friend, Chet, who we have not seen in forever and Bob's sister, Barb, and her husband, Eric, who joined us at this wonderful Wine Tasting Dinner.
If you, too are serving guests or celebrating Valentine's with your children this year, think about making this pie. Heck, if it is just the two of you, think about making this pie. It will make a great breakfast the next day!
We could share anything Valentine's Day related. Main dishes, desserts, snacks...whatever speaks of Valentine's to us. I decided to share a dessert large enough to share with all the Valentine's in your life.
Frank and I spend nearly every day alone together and love doing so but, because of that, we really don't need a "date night". So on Valentine's Day we are hosting a dinner party for our dear friend's, Bob and Cathy, who are going to be in town. We have also invited our mutual friend, Chet, who we have not seen in forever and Bob's sister, Barb, and her husband, Eric, who joined us at this wonderful Wine Tasting Dinner.
If you, too are serving guests or celebrating Valentine's with your children this year, think about making this pie. Heck, if it is just the two of you, think about making this pie. It will make a great breakfast the next day!
Sour Cherry Pie
6 c. tart cherries
1 1/4 c. sugar
pinch of salt
3 T. corn starch
1 t. lemon juice
1 t. vanilla
2 T. butter, cut into small pieces
2 T. half and half
2 pie crusts
Sugar for sprinkling
Combine cherries, sugar, salt, corn starch, lemon juice and vanilla in a large bowl. Set aside. Roll out on portion of pie dough and lay in the bottom of a deep dish pie pan. Fill with the cherry mixture and sprinkle with the butter pieces.
Roll out the top crust and, using different size heart cookie cutters, cut out a large heart in the top center of your dough and then cut out small hearts from the large heart piece.
Place the top pie crust over the cherries and cut and crimp the edges, joining the top and bottom crusts. Using a pastry brush, lightly cover the top crust with the half and half. Place the small hearts on the top crust in desired pattern and brush with the half and half. Sprinkle with sugar and bake in a preheated 425* oven for 15 minutes. Reduce heat to 375* and bake for another 40-45 minutes, covering edges with foil or pastry shield, if needed. Print Recipe
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