Bye, Bye Miss American Pie

 How about a little 4th of July recap and a cherry pie recipe?  Red, white and blue, indeed!

We had a great and sweaty Independence Day- Morgan and Deeds were there, although I have no photographic evidence of the first two-thirds of our adventures.  DH and I were inadvertently matching in our Mexican flavored blue and white, and a little worse for wear after a neighborhood kids' parade, barbecue and a carnival at the pool.

This mama was ready to flop down on a blanket for some fireworks.  Morgan took Deeds home- he was grooving after bouncing on twenty bounce houses and eating his weight in snow cones and cotton candy.  A meltdown was definitely on the horizon.

 Third trimester (just barely).  I'm due in three months.

Now for the PIE!!  DH and I made a homemade cherry pie for my Dad for Father's Day.  It was amazing, and I ate FAR more than my share.  Although, since I pitted a ridiculous amount of fresh cherries, the entire pie was my share.  Pitting cherries is sticky work.

 My poor attempt at a lattice crust.  I tried weaving it via instructions on the Internet.  I failed.  This recipe is adapted from Taste of Home.

Ingredients:
1 1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 heaping cups fresh tart cherries (or frozen tart pitted cherries, thawed)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon almond extract

1 pie crust
2 tablespoons whipping cream (optional)
2 tablespoons turbinado sugar (optional)

Directions:
1.  In large saucepan, combine sugar and cornstarch.  Gradually stir in cherry juice until smooth.  Bring to a boil over medium high heat, cook while stirring for a couple minutes or until thickened.  Add cherries and cook for about five minutes until very thick.  Remove from heat and add the spices and almond extract.

2.  Put pie crust on 9 inch pie plate, and add filling on top.  Make (or attempt to make, ha!) a lattice crust on top of filling.   Trim, seal and flute edges.  Brush with cream, and sprinkle with turbinado sugar.

3.  Bake at 425 degrees for ten minutes. (I recommend covering the edge of your crust with aluminum foil at this point). Reduce heat to 375 degrees; and bake for 45-50 minutes until crust is golden brown.  Cool on a wire rack for a couple of hours.

 Using fresh cherries was a huge pain, but completely worth it!  This pie was even better the next day.  Eaten cold for breakfast (oops!).  It's fruit, right?  Completely healthful.  And sooo tasty.  "Rustic" crust and all!