I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 22, 2016

Cherry Pie

4 cups canned sour cherries (2 cans), reserve juice
1 1/2 cups sugar
4 Tbsp. flour and if not thick enough add tapioca
1 Tbsp. butter
2/3 tsp. almond extract
Dash of cinnamon
Pastry for two-crust pie

Drain the cherries saving the juice.  To the juice of one can, add the sugar and flour which have been mixed together.  Cook stirring constantly until mixture boils and is thickened.  Add butter and drained cherries.  Cook a few more minutes and cool.  Line a nine inch pie pan with crust.  Add almond extract to cherries and pour into crust.  Sprinkle cinnamon over cherries.  Cover with top crust or lattice.  Bake 15 minutes at 450 degrees, then reduce to 350 degrees and bake 30 minutes longer.

This recipe is from Mary Glowiak.  "Aunt" Mary was my mother-in-law Victoria Piotrowski's best friend.  I remember her cherry pie.  Grandma Piotrowski had a cherry tree in her yard and we always had fresh cherry pie which she made in big sheet cake pans when we visited in the summer.
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