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It's National Cherry Pie Day❗

Today is the day for the "great American dish" aka in the United States as Cherry Pie.

Did you know there was a such thing as the American Pie Council? 


According to nationaldaycalendar.com, there is and this Council noted that "the pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffyns” like the crust in England.  As in Roman times, the early American pie crusts often were not eaten, but just designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of “coffyn.”"😲


In honor of today, here's a few ways you can pay homage:

📍Visit your local bakery and have a slice with your favorite cup of Joe.

📍Teach someone to bake a pie from scratch.

📍Bake a pie using this recipe: 𝗧𝗿𝗶𝗽𝗹𝗲 𝗕𝗲𝗿𝗿𝘆 𝗖𝗵𝗲𝗿𝗿𝘆 𝗣𝗶𝗲

Ingredients:

1 package (15 ounces) refrigerated pie crusts (2 crusts)

3/4 cup sugar

1/3 cup cornstarch

1 1/2 cups (about 8 ounces) sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries

1 teaspoon lemon zest

1 tablespoon lemon juice

1 egg white, lightly beaten

1 can (21 ounces) cherry pie filling

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Meanwhile, combine sugar and cornstarch in Classic Batter Bowl. Add strawberries, blueberries, raspberries, lemon zest and juice. Mix gently to coat fruit.

Gently unfold one pie crust onto lightly floured surface. Roll crust to 11 1/2-inch circle using floured Baker’s Roller®. Place crust in Stone Plate, pressing dough into bottom and up sides. Using Chef’s Silicone Basting Brush, brush pie crust with some of the egg white.

Fold cherry pie filling into fruit mixture. Spoon fruit mixture into crust.

Place remaining pie crust, folded in half, on Cutting Board. Starting at fold, cut crust into 15 strips (3/4 inch wide) using Crinkle Cutter; discard short strips on ends. Set aside 3 strips from the center. Unfold and twist remaining strips. Lay 5 of the twisted strips evenly across the filling in one direction. Lay 5 remaining twisted strips in the opposite direction, forming a crisscross lattice pattern. Firmly press ends of strips onto top edge of crust. Brush edge with egg white. Unfold reserved strips and place end to end over crust edge, trimming ends to fit, if necessary. Press edge firmly to seal.

Cover edge of pie with 2- to 3-inch-wide strips of aluminum foil. Bake 55-60 minutes or until filling is bubbly in center and crust is golden brown. Cool 3-4 hours before serving. Cut into wedges.


𝗬𝗶𝗲𝗹𝗱: 8 servings


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: calories 440, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 78 g, Protein 3 g, Sodium 10 mg, Fiber 2 g


𝗨.𝗦. 𝗗𝗶𝗮𝗯𝗲𝘁𝗶𝗰 𝗲𝘅𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: 1 starch, 4 fruit, 2 1/2 fat (5 carb, 2 fat)


Your friendly Pampered Chef Cook Tips:

Before removing your pie from the oven, check that the fruit filling is bubbling in the center and that the juices look clear. Cloudy juices mean the thickener, in this case the cornstarch, hasn’t had enough baking time to do its job and the pie filling will be runny.

Brushing the bottom crust with beaten egg white, before it is filled with the fruit mixture, helps prevent it from becoming soggy.

You’ll discover several Pampered Chef tools are handy to have when making this pretty pie. Use the Egg Slicer Plus® to quickly slice strawberries and the Zester/Scorer to zest fresh lemon peel.


Stone Pie Plate # 100738


Don't have this item on hand, don't panic. Pick it up here⬇️


ACTION STEP: Bake this delicious dessert, invite friends and family over to enjoy with you. Then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:


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