Last week was hectic and full of distractions, and this week is shaping up to be more of the same. As an apology for erratic posting in days past and possible erratic posting in days to come, I bring a recipe for cherry pie.
(This also celebrates the reappearance of proper canned cherries in the local supermarket. For most of last year they were hard to find up here; I eventually Googled “cherry shortage” and after some poking around learned that the late snowstorms back in 2012 had killed off a lot of that season’s cherry crop.)
- 2 cans of tart cherries (we’re talking actual canned cherries here, and not “cherry pie filling”, which is a horrible sickly-sweet sticky glop and an abomination before the Lord.)
- 6 T sugar
- 2 T cornstarch
- 1/8 t salt
- 1 T butter, cut up into little pieces
- a scattering of fine tapioca
- unbaked pie crust
Put the unbaked pie crust into a pie pan. Sprinkle the bottom of the pan with fine tapioca; this will help keep the crust from getting soggy.
Drain cherries; reserve juice. Place cherries in unbaked pie shell.
Mix sugar and cornstarch and salt. Put on top of cherries. Pour in cherry juice.
Dot with butter.
Put on top crust. Or streusel.
Bake in 475 oven for 12 minutes; reduce heat to 425 and bake for 45 minutes longer.
1/4 cup butter
2 T sugar
1 T cinnamon
1 cup flour
Cream butter; add sugar and cinnamon mixture alternately with flour. Blend until crumbly. Sprinkle over top of pie.