Happy Independence Day. Wishing you weekend full of joy in the land of the free. And to celebrate let’s make something quintessentially American. Baking my first cherry pie and judging by the aroma filling up the kitchen, it is a good one.
While I wait for pie to bake, let me share with you my favorite find this week. It is not so much a post as it is a miracle. I met this incredibly talented young girl. She is so modest and sweet I only realized she does web design after reading her blog Grace loves ♥ the beatles. So I visited her Gracely Designs and by giving up two Venti lattes I got new buttons, new header (which I am yet to pop up) and a signature. If you would like to treat your blog to something a little special, click HERE. What do you think? Told you!
Have fun and remember, independence is a privilege many are still fighting to achive. Let’s celebrate and be thankful. And eat pie.
- Heat oven to 400° F. Roll the piecrust into a 13-inch circle and fit it in a 9-inch pie plate, allowing the extra pastry to drape over the edge.
- In a medium bowl, combine the cherries, comstarch, sugar, and cinnamon; spoon into the pastry and scatter with the pistachios. Fold the extra pastry over the filling, pleating it so that it lies flat. Brush the pastry with the egg and sprinkle with additional sugar (about 1 tablespoon).
- Bake 40 to 45 minutes or until the crust is golden. Cool on a rack for 45 minutes. Serve with the ice cream.
By Jane Kirby, June 2002
- Per Serving
- Calories 394
- Calcium 71mg
- Carbohydrate 65g
- Cholesterol 39mg
- Fat 14g
- Fiber 3g
- Iron 1mg
- Protein 5mg
- Sat Fat 4g
- Sodium 172mg