Apple Picking at Green Acres + Spiced Apple Sauce

Since Steve and I are coming up on almost 5 years of marriage (really?? already?? Craziness!) we’ve developed a few traditions that we seem to do every year. One of our favorites is celebrating Steve’s birthday with apple picking and a faux Thanksgiving dinner. In fact, this very event was the setting for our first “date”, a story which I shared in a previous post. [Read more…]


Memorial Day Pie, Part 2: Mom’s Cherry Pie

This may be my favorite pie in the entire world. And let me clarify, I don’t just mean cherry pie in general….I mean THIS cherry pie. And this one only. I remember asking for this pie for my birthday instead of cake.

Yeah….I was a little weirdo.

This recipe was my mother’s….and she got it from her mother….who may or may not have gotten it from the back of a tapioca box.

When I was a teenager I told my mom that I wanted to learn how to make this pie. The secret, she said, was to use tart, canned cherries. Not cherry pie filling. If you use cherry pie filling, you might as well just throw the can into the pie crust as well. And trust me…canned cherry pie filling does not happy childhood memories make.

Say “NO” to the can. Make this pie…..TODAY!

My Mom’s Cherry Pie

1 recipe double pie crust pastry

2 cans of tart, pitted cherries in water

1 1/2 cups white sugar

3 heaping Tbsp. tapioca

1/4 tsp. almond extract

1. Preheat oven to 400 degrees

2. Drain one can of cherries, then place in a medium saucepan on the stove. Add the ENTIRE second can.

3. Mix in sugar, tapioca, and almond extract with cherries. Stir over medium heat until the mixture comes to a boil.

4. Remove from heat and pour into a ready made pastry shell. Use the second pastry to form a lattice crust over the top.

5. Bake for approximately 20 minutes, or until crust is golden brown, and filling is bubbly.

Serve to friends and enjoy!

Memorial Day Pie, Part 1: Blueberry Pie

Steve and I both come from families who knew their stuff when it came to making pie. I once heard Steve claim that he could eat an entire apple pie all by himself. We’ll save that special talent for a later post.

Anywho….all this wonderful childhood pie has turned us into arrogant pie snobs. Even though our love of pie runs deep, store bought pies simply will not do. Therefore, our minuscule apartment kitchen has seen it’s fair share of pie making endeavors in the short time that we’ve been here. In that time, we’ve worked out quite an effective system. Steve is the artisan crust master, and I am the filling queen. Hooray for teamwork!

Since Steve and I were instructed by our friends to bring a patriotic themed dessert. Of course, our first thought was….pie. And to keep with the patriotic theme we decided on my two favorites: blueberry and cherry.

Both of these recipes call for a pre-made double pie crust. Our favorite recipe for pie crust is from the Pioneer Woman’s fabulous cooking blog. You can find her recipe here.

Blueberry Pie

Pie crust for a double crust pie

5 cups of fresh (or frozen) blueberries

3/4 cup of white sugar

4 Tbsp. cornstarch

1/4 tsp. salt

1/2 tsp. ground cinnamon

1 tsp. lemon juice

1 Tbsp. of butter cut into small pieces

Milk – just enough to brush over the top crust

Coarse sugar – just enough to sprinkle on the top crust

1. Preheat oven to 425 degrees

2. Place your blueberries into a large bowl.

3. In a smaller bowl, combine sugar, cornstarch, cinnamon, and salt. Pour over the berries and toss to coat. Sprinkle with lemon juice and toss again until evenly distrubuted.

4. Pour berries into pre-made pie crust. Dot with butter and then top with second crust. (You can either do a lattice, or simply use the entire crust and cut small slits in the top)

5. Brush the top crust gently with milk and then sprinkle with coarse sugar.

6. Bake for approximately 50 minutes, until the crust is golden brown and the filling is bubbly.

7. Remove and cool before serving