I'm going to attempt to do a Blogg its been a while I've started a few over the past year but something always happens so I dont get to finish. Like everyone the pandemic has been a scary challenge for Me as well, I know for so many of you. So far we are the lucky ones we made it this far. sad to say so many haven't.
TODAY
I thought I would celebrate by posting the photo above that I created this morning befor it got to hot, its going to be in the 90s today and we dont have air in our sun room. I'm posting a recipe for the 4th as well.
Cherry Pie and the 4th of July
Cherry Crumb Pie
Crust:
1 1/2 Cups all purpose flour
1 1/2 Sticks unsalted butter
3 Tablespoons sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
6 Tablespoons ice water
Filling:
4 Cups cherries, pitted and sliced in half
or 2 cans cherry pie filling
1/2 Cup sugar
1/4 Cup all purpose flour
1 Tablespoon unsalted butter
1 Tablespoon lemon juice
Zest of 1 lemon
Pinch of salt
Crumb Topping:
1/2 Cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, chilled and cut into 1" pieces
1 1/2 Cups all purpose flour
Pinch of salt
To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour, zest and salt. As you mix you'll notice quite a bit of liquid puddling in the bottom of the bowl. Strain the mixture into a colander before placing in the pie shell.
To make the crumb topping, combine the sugar, cinnamon, flour and salt in a bowl or food processor. Cut in the butter until the mixture is crumbly and set aside.
After the dough has chilled, roll it out on a well-floured surface into about a 12" circle. Place in a 10" pie dish and crimp the edges. Pour the cherry mixture into the dish. Cut the tablespoon of butter into several pieces and dot the top of the filling. Using your hands, crumble the topping over the pie so that small and large clumps form. Place the pie dish on a sheet pan (to catch drips) and bake in a pre-heated 350 degree oven for about 50 minutes or until the top is a light golden brown. Allow the pie to cool completely before slicing. Makes approximately 10 servings.
1/2 Cup sugar
1/4 Cup all purpose flour
1 Tablespoon unsalted butter
1 Tablespoon lemon juice
Zest of 1 lemon
Pinch of salt
Crumb Topping:
1/2 Cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, chilled and cut into 1" pieces
1 1/2 Cups all purpose flour
Pinch of salt
To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour, zest and salt. As you mix you'll notice quite a bit of liquid puddling in the bottom of the bowl. Strain the mixture into a colander before placing in the pie shell.
To make the crumb topping, combine the sugar, cinnamon, flour and salt in a bowl or food processor. Cut in the butter until the mixture is crumbly and set aside.
After the dough has chilled, roll it out on a well-floured surface into about a 12" circle. Place in a 10" pie dish and crimp the edges. Pour the cherry mixture into the dish. Cut the tablespoon of butter into several pieces and dot the top of the filling. Using your hands, crumble the topping over the pie so that small and large clumps form. Place the pie dish on a sheet pan (to catch drips) and bake in a pre-heated 350 degree oven for about 50 minutes or until the top is a light golden brown. Allow the pie to cool completely before slicing. Makes approximately 10 servings.
My favorite pie it just goes with the 4 of July in my mind..
Christmas in July
because I'm into that.
Summer flowers
We had one of the most beautiful back yards in our neighborhood as far as I was concerned.
Pete's favorite flower
he loved roses but I was far from an expert when it took to caring for a rose.
Lizzy our little yoriki who was sick We were going to the vet trying to help her survive. We lost her a couple weeks ago actually a month after Pete. she is united with Pete. Lizzy was 14 years old and I really miss her. Pete had her for 5 years befor I entered their lives.. It wasent all sad we had a lot of fun together Pete I and Lizzie. Also with the neighbors in the community that we lived in. I was so lucky to have experienced the retirement life in a wonderful community.