Baking at Thanksgiving. It’s a big deal to some people and a late afternoon stop at the grocery for others. Perhaps because often folks are cooks OR they’re bakers and rarely both. The pumpkin pie may have all the memories the turkey never garnered and the homemade yeast rolls and butter just might be why your grandson shows up. On the other hand, it could be all about the dressing, gravy or even the ham at your house where no one looks twice at dessert. I once brought turkey and dressing to a summer potluck, where a close friend refused to eat a bite. When I asked why, she said, “You didn’t make gravy. I don’t eat dressing without gravy.” She truly had some serious food traditions and it’s not unusual. Listen to your friends and family talk about Thanksgiving and you’ll see.
On President’s Day, why not make a lovely cherry pie in honor of our first president, George Washington? My favorite version is my own and is the one I bake for my sister Helen as she loves it so dearly–hence the name, “Helen’s Cherry Pie.” As I just returned from spending Valentine’s Day with her, she’s on my mind.
But there are a few others who love cherry pie and they know who they are–Kathie and Tom are two who come to mind. In fact, Tom’s coming next week to visit and it’s his only request. It’ll be ready. For a complete pie-making and baking lesson, click here for my Pie 101.
Scroll down for recipe, but first a few pictures to give you an overall idea:
Make the dough and roll out the first crust for the bottom of the pie:
Make the filling and spoon it into the bottom crust, then add the top. Continue reading