Today is National Cherry Pie Day! (And President's Day!)



I am deliciously delighted to announce that today, Monday Feb. 20, 2012 is National Cherry Pie Day! And if you have children, you are of course well aware that today is also President's Day.

My kids' school was closed on Friday and Monday. Hmm.  Didn't we use to have just one day off from school to celebrate both George Washington's and Abraham Lincoln's birthdays? Maybe I am just getting old{er.} and am having memory issues.


But I digress.

In honor of both holidays, I suggest we all celebrate with a cherry pie and candles! And to get the party started, I found this sweet cherry pie recipe and decided I really should share!

Presidential Cherry Pie (recipe comes from KingArthurFlour.com):


Ingredients:

One prepared double pie crust or your own favorite recipe ( my hint: Pillsbury makes great & easy to use  refrigerated pie crusts!)
5 to 6 cups sour cherries, packed in water or individually quick frozen
3/4 cup sugar
3/4 teaspoon cinnamon
1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
1 teaspoon almond extract
1/2 teaspoon salt
2 tablespoons butter, optional

Directions:

Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.

Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.

Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.

Spoon the filling into the pastry-lined pan, and dot with butter, if desired.

Top with second crust; seal edge and flute. (my hint:  Brush top crust with milk and sprinkle with sugar. Cut slits in several places on top crust, or go all out and create that fancy lattice look!)

Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.

Serve warm, and please....Do Not Forget The Vanilla Ice ream!!

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