There’s a whole lot of baking going on

So, my blogging is pretty inconsistent because, well, it just is :)

We have been doing a lot of baking lately and with no AC, it has to be pretty carefully timed.   Our most recent baking adventures included the Cherry Pie Celebration.

The Cherry Pie Celebration commemorates Loveland’s early cherry industry. At one time, the Loveland area was known as the region best adapted to raising cherries in Colorado. There were 10,000 acres of the crop; trees covered land now occupied by Orchards Shopping Center and Cherry Hills Estates. The largest single cherry orchard west of the Mississippi was located here. In addition, Loveland boasted three commercial canning companies operating cherry processing factories during the height of the industry: Kuner-Empson, Loveland Canning, and Cherry Products Corporation.

Besides the picking of the crop, another industry developed – the manufacture and sale of cherry cider. Mrs. A.V. Benson and Neville’s fruit ciders were known throughout the United States. Thirsty tourists in Model T’s helped launch what was once one of Northern Colorado’s most flourishing roadside industries.

Now, while I do love pie, I don’t think I have ever made a pie crust from scratch.  So I asked a dear lady from church who is know for her wonderful pies if she could come and give the girls (and me)  a lesson.  

Pie Crust

2 cups flour

Dash of salt

1 cup Crisco

6 Tablespoons ice water

Combine first three ingredients with a pastry blender until little pea sized balls form.  Mix in ice water until dough becomes smooth.  Divide in half and roll out two 11-12 inch circles, taking care to handle the unbaked crust as little as possible.  Place one crust in a 10 inch pie pan. 

 

Next take your pitted sour cherries and make this yummy filling.

3 cups pitted sour cherries ( thanks to Linda from Lucky’s Market for reminding Daddy to bring home the cherries)

1 cup sugar

1/4 cup enriched flour

Dash of salt

Mix sugar, flour and salt together, then stir in cherries, until well blended.  Pour into crust and dot with 2 Tbsp butter.

At this point, either place the other crust on top of the pie, fold edges under and flute, and make a few 1/2 inch slits in the center of the top crust to let out steam.  Bake at 375 degrees for about 50 to 60 minutes, until bubbly.  Cover edges with foil if crust starts to get too brown, usually after 30 minutes. 

You could also use your crusts to make two pies and top them with this crumb topping.

Mix together 1/2 cup sugar, 3/4 cup flour and  1/4 tsp cinnamon. Add 1/3 cup butter.  Cut in butter until crumbly.  Sprinkle over pie. Then bake as above. 

 

Enjoy a slice of pie with you cute bakers!  Stop back tomorrow for pictures of the Cherry Pie Celebration and another cherry pie filling recipe we tried.