I have been in a baking mood. Bran muffins, gingerbread upside down cake, bread and today a cherry pie. I used a recipe from FoodNetwork. I’ll freely admit that I suck at making pie crust so I buy Mrs. Smith frozen and then reroll it out to fit my pretty pie plates.
The pie, while lovely to look at, was a bit of a disappointment. Little too sweet. I used frozen cherries and the recipe called for a range of sugar to be used and I should have used the lower range instead of the higher. It does include a bit of almond extract which I love. Love almond and cherry together.
Pretty pie plate courtesy of my lovely sister Kate – it comes from Crate and Barrel. They do a lot of cherry themed products in the Spring and Summer.
The plate on the right, the Blue Danube, came from my husband’s sister. It was her wedding china. She and her husband had a tumultuous marriage and before it ended many of the pieces in her service met a violent end. The rest of it she couldn’t bear to look at so I took them off her hands.
Blue really isn’t a color in my decorating scheme and after a few years I carefully packed it all up except for this one plate. I took the box to Goodwill and the surly man at the collection truck picked up the box and threw it into the back of the truck. Those poor dishes. They were doomed from the start. I treat the one sole survivor with the love and respect it deserves. Those dishes started out with such high hopes – in a new home with two people just starting their lives together and they ended up shattered in the back of a 16-wheeler.
The very least I can do is eat a piece of cherry pie off of it now and then.