Guess what? I have more stories about my little sister Connie. Hope I haven’t written this story before, although I checked and couldn’t find it.
When I was in kindergarten we lived in Palo Alto. My Dad managed an apricot ranch. I remember a huge cherry tree in the front yard of the old farm house. I would climb the tree and throw cherries down to my little sister who was 3 at the time. Connie would sit under the tree and relish eating cherries.
One day, for some reason that still remains a mystery, my sister walked in the kitchen and asked our Mom what to do with the pits. Mom was in the middle of making fresh cherry pies and had no time for such questions, so she sent Connie outside to play. Well, she went outside and proceeded to stuff a cherry pit way up her nose. We both ran in the house to tell Mom, my sister crying all the while.
Mom called Uncle Raymond to take them to the hospital, Mom with flour on her homemade apron and her face. A doctor removed the pit and again I was scolded for not watching my little sister more carefully.
Mom never said anything to Dad about it. He didn’t find out until my sister was grown and had kids of her own.
No big surprise, here is a cherry pie recipe I have made a few times from my “High Altitude Cookbook.” There’s something about a homemade pie. Wonderful recipe. Try it.
Cooked or Canned Berry or Cherry Pie
Ingredients Homemade or store-bought pie crust (I use Pillsbury pie crusts)
3-1/2 cups canned or cooked water pack berries or cherries, drained (reserve juice)
3/4 cup juice
1-1/2 cups granulated sugar
4 tbsps. cornstarch
1/2 tsp. salt
1/4 tsp. cinnamon
1-1/2 tsp. grated lemon rind
2 tbsps. butter (I use a little more)
Preheat oven to 425˚F. Line a 9-inch pie plate with rolled-out pastry. Put drained berries or cherries and juice in medium mixing bowl. Combine sugar, cornstarch, salt, cinnamon and lemon rind. Gently mix with berries or cherries. Pour into shell. Dot with butter. Cover with top crust. Seal edges. Prick crust, or cut slits or designs to allow steam to escape during cooking. Bake for about 45 minutes. Serve with whipped cream or ice cream.
Note: I have the round metal covers for the edges of the pie crust as they tend to bake faster and can burn. I place them on after about 15 or 20 minutes of baking. Enjoy.
Category: Lola's Kitchen