"Oh boy," he quietly exclaimed when the perfectly formed pie topped with little pie crust hearts came into view. A piece was cut and carefully placed on a plate and set before him. He picked up his fork and slowly dipped it down into the buttery crusts encasing the thick layer of sugar and cherry goodness. Picking up the first small piece he slowly raised it to his lips. Opening his mouth, he set the delightful pastry onto his tongue, his lips closing to pull it off the fork. Chewing slowly he savored the sample as sweetness mingled with the tart cherry flavor. Yes, he remembered the many past Valentine's Days where this very same sensation flooded his taste buds. Love. That's what this feels like. Good old fashioned love. The way to a man's heart.... Yep, once again, I made my way into Brian's heart by presenting him with his favorite Valentine's Day Cherry Pie. (You can read about it here .) It turned out to be one of the best ever made by me in this kitchen! Well, when you only taste this sweetie once a year, each one seems better than any of the years before! It would be hard to judge!
I wonder if you would like to make one of these delicious delights for yourself? If so, this one's for you.
For most of the pies I make, I usually use the old beaten up copy of Betty Crocker's Cookbook that my mom gave me for our wedding many years ago. The recipes are incredibly reliable which predictably produces a great outcome. (Ask my husband and kids!)
Pastry for Two-Crust Pie (below)
1 1/3 cup sugar
1/3 cup flour
2 cans (16 ounces each) pitted red tart cherries, drained
1/4 teaspoon almond extract
2 Tablespoons butter
Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour. Stir in cherries. Turn into pastry-lined pie plate; sprinkle with almond extract and dot with butter. Cover with top crust that has slits cut in it; seal and flute. Bake until crust is brown and juice begins to bubble through slits in curst, 35-45 minutes.
IDIOT-PROOF PIE CRUST
1 Tablespoon white vinegar
6 cups flour
2 cups Crisco
1 Tablespoon salt
Break egg into a glass measuring cup, stir in white vinegar, and add enough warm water to reach the 1-cup mark; set aside. Put flour, Crisco and salt into a large mixing bowl and mix with your hands until well combined. Add egg mixture and continue mixing dough with your hands to form a rough ball.Transfer dough to a lightly floured surface, divide into 6 equal pieces and shape each into a flat disk. Use immediately or wrap disks in plastic and freeze up to two months. Defrost dough in refrigerator before using. Makes plenty for six 9" pie shells.
Since the pie crust recipe makes 6 crusts, I bought four cans of tart cherries and made two pies with them. Since I had another two pie crusts left over and I had a can of pumpkin in the pantry, I made one pie with it and a few small hand held pies with the remaining crust.
After baking all three (plus the three little ones) I cooled them all at room temperature. I set a side the Valentine pie for that night's consumption and the others were thoroughly wrapped in Saran wrap and then completely in aluminum foil. The pie's name, date and instructions for warming up were written in marker on the foil. CHERRY PIE 2/14/17 THAW COMPLETELY IN REFRIGERATOR UNCOVERED. ONCE THAWED, WARM IN 300 OVEN FOR 15 MINUTES.
They tell me the pies are good for two months in the freezer. This is a great make-ahead tip and both the cherry and pumpkin pies came out perfectly from the freezer and thaw.
Now that your taste buds are totally enthralled with the idea of a piece of this scrumptious pie, go to the kitchen and get started! Let me know if you have any questions.