I have stumbled upon a recipe for cherry pie which is the best cherry pie I have ever eaten. Scott loves this pie. It may be his favorite food. Cherries are in season now, so I thought I'd share.
What I think is fun about this pie is that is sort of smells like Dr. Pepper a little bit. Or maybe Frank's Black Cherry Wishniak soda.
Wow, Frank's soda. This makes me think about summer at my grandmother's house. We used to go to Grandmom's almost every Sunday in the summer. They had a pool. We'd swim. The grownups would drink gin slurpees and talk. Sometimes my grandfather would bust out his accordion or banjo and we'd all sing. Fun Times. My grandfather, dad, and brother are all named Frank. My grandparents always had Frank's sodas (and Coke. My grandmother lived on Pall Malls and Coke for a long time), but I think it's because it's just darned good soda, not because of the name. It's a Philly thing. I'm going down there this weekend and I'm gonna have to get me some of that soda.
Back to the pie. I'm going to confess that I use store bought pie crusts. I have never tried making my own. I am a wuss and I am too busy. So there.
Damn fine cherry pie
2 pie crusts, one in the pie plate, one for the top
4 cups of fresh cherries, pitted and halved
2 Tablespoons of flour
1 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 tablespoons butter, cut into several pieces
Preheat oven to 400 degrees. Combine everything except the butter in a non-reactive bowl (glass or ceramic). Mix it up well. Pour into pie crust that's in the pie plate. Dot the pie with the pieces of butter. Cover with the other crust. Cover the edges of the crust with aluminum foil (prevents burning). Bake for 35 minutes. Remove the foil. Bake for another 15 minutes. let cool for 30 minutes before eating.
Can we talk about the cherries? Do yourself a favor and get a cherry pitter. I don't know if you know this, so lean in close and I'll whisper you a secret: cherry juice will give you purple fingers. It's true. If you use a pitter, you don't get the juice on your fingers and under your fingernails. And if that juice gets under your fingernails, your nails will look like you haven't washed your hands all week.
Now, let me say a few words about how I get fancy with this pie. I let the kids cut out shapes from the dough I will use for the top pie crust and then cover the cherries with the cutouts. You have to leave spaces in the crust so it will vent anyway, so why not? We have used stars and it looks really cute. You can also do that lattice work pattern if you want, weaving the strips of dough, or just cover it with the whole top crust and pinch the edges closed and cut a few slits in the top so your pie doesn't explode. I have also brushed the top of the pie with egg white and sprinkled it with sugar. When I made this pie the first time and I brought it to the table, Bubba exclaimed, "It's shiny!" So if you want a shiny pie, try the egg white and sugar thing. Or don't. It's your pie.
And 'cause I know you're dying to know about the gin slurpees, here's how you make them. They're great when it's stinkin' hot. Just make sure no one is going to be driving for a while. Trust me. These bad boys go right to your brain.
You need: a blender that is good at chopping up ice
1 small can pink lemonade concentrate (frozen)
Gin (or vodka is good too)
Fill your blender pitcher about 3/4 way full of ice cubes.
Add thawed Pink lemonade concentrate (partially thawed is fine too, I guess, or even frozen. who cares? It's all getting mixed up anyway). Save the can. Start your blender. Now, fill that can with your gin or vodka. Add the spirits thru the hole in the top of your blender. Blend it till smooth. Serves 4. Garnish with mint and a lemon slice if you want to be fancy. We never bothered with that. The fruit gets in the way of getting your drunk on. ;)