Happy Father's Day to my dear old Dad! Love you lots, wish you were here! 'Cause if you were here I'd have you out on the deck firing up the grill to burn something for dinner! After dinner I'd put you to work with a few things that need fixing around here...read below...and then I'd shower you with all your favorites...Hershey Bars, U-No's, Little Debbies, Chocolate-covered Peanuts, fresh cherries, Black Crows, Fat Boys and pie!
Speaking of pie...the mister is a cherry pie snob...and while his credentials in pie-snobbery are not to be trusted, only because he has been served one delicious cherry pie after another and didn't rave about any of them...this time, he may have regained some pie-snob clout...because this IS the best-tasting cherry pie he has ever had...I would dare say it's the best you'll ever have, too!
The Pie is the mister's Father's Day gift...what? Does that sound cheap?? Well, let me explain...the week before last we had a painter here, repainting our kitchen cabinets and a few other things...he did a great job and everything looked beautiful and we forked over a pile of cash. We noticed the painter forgot to put the paper towel holder back in it's place on the inside of a cabinet...so the mister did it...see those holes?!?! How could he NOT know the screws he used were too long?!? New paint job ruined in a matter of minutes!
But that's nothing, while I was away, the mister got all inspired from the freshly painted kitchen and he dug out our OLD paint for every room in the house...he started in our bedroom...seeing the paint was a bit dark, he just assumed it would dry the right color...WRONG!!!
He managed to mess up every single wall in the room...and then he worked his way down the hall...I would show you those pics but there are just too many!!! Down the hall, down the stairwell, into the entry and down that hall...so now we're going to have to hire the painter to come back and fix what the mister did...so HAPPY FREAKIN' FATHER'S DAY!!
Okay, let's talk pie...a bit of flour and Minute Tapioca is used to set the pie...nothing exciting there...but listen up taste buds...this pie has tart cherries and cherry pie filling. As I mentioned, the mister is a pie snob, especially when it comes to cherry pie...he does not like cherry pie with just tart cherries and he does not like cherry pie with just the cherry pie filling...so this was the answer to his pie idiosyncracy...sweet and tart together. And it's dang, dang, dang, dang, dang good...FIVE dangs on the Dang Meter! I love this pie and I don't even like cherry pie!
Cherry-Cherry Pie - Pots and Pins
3 refrigerated pie crusts(they come two to a package so get two packages)
2 cans (15 oz.) tart red cherries in natural juice, reserve juice
1 can (30 oz.) Cherry Pie Filling
1 1/2 cups sugar
6 tablespoons flour
4 tablespoons Minute Tapioca
1/2 cup cherry juice from tart cherries
1 1/2 teaspoons almond extract
1/4 cup butter
Turbinado sugar (coarse sugar) for sprinkling on top
Equipment: one 10-inch deep dish pie pan
Allow refrigerated pie crusts to come to room temperature, about 15 minutes. Line pie pan with pastry, piecing together until pastry comes up about 1/2-inch above the rim of the pan. Set aside. In a small bowl, combine sugar, flour and tapioca and whisk together. Drain tart red cherries, reserving 1/2 cup of the juice. In a large bowl combine tart red cherries, cherry pie filling, cherry liquid, and almond extract. Stir in flour mixture. Pour into pie pan. With remaining pastry, you can either cover pie completely or cut lattice strips. If you cover the pie completely, be sure to cut slits in the pie so it can vent. Seal top and bottom of pie crust together by pinching, same with lattice strips. (I had a little help with my lattice strips...from someone who shall remain nameless...but the mister just had to help!) Cut up butter into small cubes, and sprinkle on top of pie crust. Sprinkle with turbinado sugar. Bake at 350 degrees for an hour and a half or until top crust of pie is browned and pie is bubbly. Allow to cool completely before cutting. This can take up to 4 long hours but be patient so when you cut into the pie it won't run all over the place. Serves 8.