Cherry Pie Day

[eleny]

Back when it was Washington's birthday, my mom always got a cherry pie for the day. I got one last night. But I didn't notice any big display at the market like there was when I was a kid (1950s). But then, with what we have in the WH, I can understand why. But we'll enjoy a slice tonight. I couldn't resist one with a lovely lattice crust.

[NMDemDist2]

1. oooo i LOVE cherry pie, it's my favorite!

Grammy made one with coconut on top and a mix of sweet and sour cherries

i'll see if I can dig up the recipe later :)

[eleny]

2. i'd like to try that mix of cherries

that would be good for cobblers, too, for the "crust challenged" like me. btw, i appreciate you sharing your grannie's tip of using ice water that's practically slush for making her crusts.

[NMDemDist2]

3. i am so bummed eleny! i looked and looked and can't find the recipe

i just remember it as "Tropical Cherry" with sweet and tart cherries and a coconut topping.

maybe it's in one of the cookbooks she left me, next time I get them out I'll look

[eleny]

4. I bet we can figure it out

our local, seasonal produce market will be opening soon and they sell tubs of frozen tart, pitted cherries. they'll have them from over the winter, i bet. i'll try a combination of sweet canned pie filling and the tart cherries.

the coconut topping for the pie might be a little more tricky for me. do you remember if it looked toasted or was just sprinkled over the pie after it was baked.

however we figure it out, this is probably a very pretty dessert. i'm a coconut lover, so i'm going to try it. i can just imagine how good the combo of flavors tastes.

i do hope you can find your grannie's recipe for sentimental reasons. it's probably just misplaced.

[NMDemDist2]

5. it as toasted IIRC and crunchy yummy

does that help? LOL

this recipe sounds close..

http://www.epicurious.com/recipes/recipe_views/views/5380

For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

For pie
Simple Pie Pastry

2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel
Make topping
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.

Make pie
Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.

Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.

Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

[eleny]

6. I would never have thught to put oats in the topping

Thanks a bunch! I looked for recipes, too. You should see the weird stuff you get when you look for tropical cherry pie recipes. But nothing like you described. This sounds yummy.