OK, on to baking: I promised my sister-in-law Lynn that I'd re-post my recipe for cinnamon rolls, and it's right here, where it's always been (!). Just click and it's yours.
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| Cinnamon Rolls, as requested! |
I tried to retain each facet of her pie making today, and I have it here for you. She used her America's Test Kitchen cook book (one of her old reliables) and the pie was fantastic!!! You're supposed to wait 20 minutes after it comes out of the oven....That did NOT happen! Nope, my slice of hot cherry pie melted my Stewart's Philly Vanilla ice cream beautifully! So, first the recipe, then a collage of photos to show you just how beautiful a pie can be (surpassed only by how unbelievably delicious it was!)...
CHERRY PIE
(memorized from watching Katie as she used her America's Test Kitchen Cookbook)
Preheated oven 425 degrees for 1st half hour; 325 degrees for 2nd half hour)
Pie crust for a 2-crust pie
6 cups pitted and halved fresh cherries
1/4 cup cornstarch
1 1/4 cups granulated sugar
dash salt
1/4 tsp. cinnamon
1/2 tsp. almond extract
Line pie plate with bottom crust.
Mix together cherries, cornstarch, sugar, salt, cinnamon, and almond extract. Let mixture sit for 20 minutes. After 20 minutes, pour into pie shell. Top with top crust. (Katie used Pillsbury pie crusts, and made a lattice of the top crust). Crimp edges. Spritz top with water and sprinkle with granulated sugar.
Bake pie on cookie sheet at 425 degrees for 30 minutes. Turn oven down to 325 degrees F and bake an additional half hour. Remove from oven, and let sit 20 minutes for the juices to thicken (we did NOT do this!).
Serve warm with vanilla ice cream, and be thankful for simple pleasures!!!
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| Katie's cherry pie! |
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| My boys...(my loves) |
