Homemade Cherry Pie

HOMEMADE DINER CHERRY PIE
I'm taking time out of my super busy morning of listening to the warrior narrate the Peter Pan movie to bring you this delicious Cherry Pie recipe!

Life has taken a few major turns for my family over the last month so on top of now being a mom to 4 kids rather than just 2 and the fact that my computer decided to allow itself to be a victim of hackers and my iphone dying a slow painful death...I've been tech-free and busy for the last month. Thus no princess and warrior treats for you...sorry! The recipes have been written and the food has been baked and the belly's have been full and the pictures have been taken, I just haven't had a chance to share them with you. And now that I am back to the current decade of technology again and 3 of the 4 kids are at school...I'm visiting you, my dear friends!

There are several really good recipes that I can't wait to share with you but this one was on my mind since our last vacation. Last week when we were traveling, we ran across a Classic American Diner in a sophisticated lively downtown area. Superman and I were both intrigued and knew this would be a fun change up from our typical choices. Where can you go wrong with breakfast at 8:00pm, burgers, fries and milkshakes! It was too late, I wasn't going to have pie, but don't diners just make you think of pie? I think so! And I'm sure that their pie would be delish! But I'm not a canned pie filling girl. I like fresh cherries and not a lot of that gooey food coloring stuff. This was some good pie!

HOMEMADE DINER CHERRY PIE

Filling
6-7 cup fresh cherry's (I used Bing)
1/2 cup water
2 Tbl lemon juice
1 cup sugar
4 Tbl corn starch
1/4 tsp almond extract
1/2 tsp vanilla extract

Heat oven to 350. Prepare double pie crust, either store bought or homemade. In a medium saucepan over medium heat add pitted cherries, lemon juice and sugar. In a small bowl stir the cornstarch into the water and stir until the cornstarch is dissolved then pour into the cherry mixture. Allow the mixture to come to a boil and the reduce heat and simmer for 5 minutes. Stir in almond extract and vanilla. Pour the cherries into the bottom crust and top with top crust. Loosely lay a piece of foil over the top of the crust and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.

Top with vanilla ice cream and enjoy!

Warmly,
Mary

Spinach Artichoke Quiche

Pictures are awful...Recipe is divine!


One of my favorite party foods is spinach artichoke dip. Especially my sweet friend Kendra's recipe! But can you eat it for breakfast? Sure...in Quiche! Genius! Why I haven't seen it before? It's amazing! Go ahead...give it a try!

SPINACH ARTICHOKE QUICHE

1 prepared pie crust
9 oz frozen spinach, thawed and juice squeezed from it
1 can artichoke hearts, drained and chopped
5 eggs, beaten
1 cup milk
1/4 cup feta cheese
1/2 cup swiss cheese, chopped or shredded
1/4 cup freshly grated Parmesan cheese
1 glove garlic, miced

Heat oven to 350. Evenly spread spinach, artichokes, cheeses and garlic in the prepared pie crust. In a medium bowl whisk eggs and milk. Pour into pie crust. Loosely cover the quiche with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until eggs are completely cooked.
Slice, serve and enjoy!

warmly,
Mary

As American as Apple Pie...or Rhubard Strawberry Pie

Have you been out this week? It’s red, white and blue everywhere you go. To me Memorial Day is a time to remember those who have served our country, creating the history we have and making it the nation that it is today. America. And since this is a food blog, well then we will celebrate with food! I really think that the only suitable desserts for Memorial Day are…S’mores and Pie! Now that’s American! I know you’re thinking apple pie, right? Well, I will wait until late summer when apples are in season here to make apple pie. So let’s do strawberries…they are ripe for the pickn’ and the rhubarb is lookn’ good too. Both of them are screaming “Spring” and “America” to me! The tartness of the rhubarb, the sweetness of the berries, the brightness of the orange zest, all married and nestled into the savory flaky crust…oh ya…am I making your mouth salivate yet?

I am not lucky enough to have a garden this year…other than a few herbs. But you will see me at the Farmer’s Market every weekend to bring home the freshest picks! Thankfully I was able to find some rhubarb there this weekend and there is a local strawberry patch where the kids and I enjoy picking the berries.

I do a lattice crust on most of my fruit pies and maybe some day I’ll give instructions on how to do it when I have an extra set of hands for taking the pictures. My mom taught me how to make pie when I was 6 or 7 and when 7, I entered my first pie contest and won first prize! Anyway…years later…here’s a pie that will put a smile on your face!

Country Rhubarb Strawberry Pie

Ingredients

5 c chopped rhubarb, I peel the larger stalks

2 cups quartered strawberries

1 ¼ c sugar

¼ c corn starch

1 tsp orange zest

1 Tbl lemon juice

2 pie crusts (a top and a bottom), you can make your favorite or purchase one or use my current favorite crust http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

Preheat oven to 375. Mix all the ingredients together. Set aside while you prepare the crust. Pour into the bottom crust. Top with the 2^nd crust.

Egg Wash

1 Tbl milk

1 large egg yolk

2 – 4 Tbl sugar

Beat the milk and egg yolk well. Brush on the top of the pie crust. Sprinkle with the sugar.  Take a piece of foil a little larger than the pie and loosely fold the foil and set on top of the pie. Bake for 45 min, take the foil off and bake for another 45 min.

You will not be disappointed in this pie! 

S’mores

And for the s'mores...well this really shouldn't be your first time trying them because they are a classic! A family evening favorite of ours is to get the fire pit going and sit around it to just relax. We love the simple but quality time together. And if we’re lucky, Superman will let us make s’mores!

One thing I do have to say about s'mores...the marshmallows MUST be roasted over a fire. Not any of this microwave business. 

So get your graham cracker out. Break one in half. Smear one half with peanut butter and set your chocolate section on top of the PB and set aside. For a perfectly golden roasted s'more, hold your marshmallow on a stick just a few inches away from the fire, NOT touching the flame. Slowly rotate the marshmallow until it puffs and is golden brown. Set it on top of your chocolate and set into place the remaining Graham cracker. Gently push down and watch the gooey melted mallow ooze! Let it hang out for a minute so the chocolate can melt a tad. Finally...take a bite and lick yo lips! 

Today as I observe Memorial Day, I thank those who are serving and who have served this country. I am grateful! 

Warmly,

Mary