Friday, December 21, 2018

Passing On the Traditions: Part II - Pies

Word to the wise: You don't need three regular-sized pies and two mini-pies to serve seven people a holiday meal. But mom's and/or Grandma's desire to keep everyone happy just may lead to excess pie baking.

Still, it was another opportunity to pass on some holiday traditions to Kinley and Brooke, who visited the week prior to Thanksgiving. Even though I'm slow getting these photos posted, it still gives me a chance to share some favorite family recipes while you may be getting ready for your family's Christmas gatherings.

I didn't take a lot of photos during the actual process. But in a previous blog post, I showed step-by-step directions for making a fruit pie - something that might be helpful if you, too, have beginning bakers who are interested in pie making. (Just click on the link to go to the photos and a recipe for blueberry pie, Randy favorite.)
I had mini pie tins in my cupboard, and I thought the girls would enjoy choosing what kind of pie they'd like to make. Kinley chose cherry.
 Brooke chose apple.
They also loved decorating the tops of their pies and two of the family-sized pies with leftover pie dough. We rolled out excess pie dough and then used cookie cutters to cut decorative shapes.
And they both helped me make the three big pies:
Pumpkin (click HERE for the recipe).
Pecan (click HERE for the recipe).
And cherry - see recipe below.

While Kinley was working on her mini pie, Brooke went into the living room and watched a YouTube video with Grandpa. Not having a nap for several days (and a whole lot of extra activities) caught up with her and she fell asleep on the job.
Even bringing in Lily the cat didn't wake her up.
I'm starting to feel like this during the mad rush to get all my baking done before Christmas!

Cherry Pie (9 inch)
From the Betty Crocker cookbook
Never-Fail Pie Crust (Click HERE for recipe. You will use 2 of the three crusts for this pie)
1 1/3 cups sugar
1/3 cup all-purpose flour
2 cans (16 oz. each) pitted red tart cherries, drained
1/4 tsp. almond extract
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry as directed in recipe. Cut into three equal pieces. Roll bottom crust out on a pastry cloth. Fold into quarters and put into a pie plate.

For filling: Mix sugar and flour. Stir in cherries. Stir in almond extract. Turn fruit into pastry-lined pie plate. Dot with butter. Cover with top crust, which has been rolled out on a pastry cloth.  Seal and flute. Cut slits into top crust to allow steam to escape. Cover edges with pie shields. (I now have silicone ones, and I love them and recommend them!)

Bake until crust is brown and juice begins to bubble through the slits in the crust, about 35 to 45 minutes.

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