It surely is
And today is "Flag Day"
Although not a holiday
(although it should be)
it is the day that all those many years ago
we adopted these stars and bars
as the official flag in 1777.
We always fly a big flag at Linderhof
To show our patriotism
And on Flag Day
(and Veteran's Day, and Memorial Day and the Fourth of July)
we put smaller flags in the front planters.
The tired pansies will soon be replaced
It's getting too hot for them to be happy.
Two in each
It's our way of celebrating a "Grand Old "Holiday"!
And because, I received so many comments
And because it seems such a patriotic dessert
The German cherry pie
In all of it's red and whiteness
on a blue and white plate!
(from my old and loved and much used copy of
The Joy of Cooking)
Although I am of German descent, we never had a cherry pie like this when I was small.
But as both The Lunch Bunch and Husband Jim can testify
It is a good pie!
The cherries were prairie cherries, frozen last year,
but you could it them with frozen store cherries or fresh cherries -- but never canned cherries!
GERMAN CHERRY PIE
Drain and keep the juice from:
2 1/2 cups solid pitted cherries, fresh or frozen
Pour over the cherries:
6 T. sugar
Very acid cherries may require more sugar. Permit to stand for about 1/2 hour, until the sugar is dissolved. Stir gently several times. Drain and reserve juice.
1 1/2 cups flour
resift it with:
1 1/2 t. cinnamon
6 T. sugar
1/8 t. salt
Cut into these ingredients with a pastry blender or two knives (or the more modern food processor) until blended
1/2 c. butter
Add to the above:
1 beaten egg
Now, wade in with your hands and work the dough until it holds together but no longer (or you can use the food processor as I did!). Chill it. Pat it into a 9 inch ovenproof glass pie pan. Let it come to the upper edge of the pan. See that it is spread evenly. Crimp the dough around the edge with the tines of a fork.
Preheat the oven to 350.
Measure the sirup drained from the cherries. There should be 3/4 cup. Taste it. Add sugar if it seems to be too sour. Reserve 1/4 cup. Place the rest over low heat. Stir into the 1/4 cup until smooth:
4 t. cornstarch
When the rest of the juice is boiling, stir in the cornstarch mixture. Stir and cook over low heat for 2 to 3 minutes until the mixture is no longer cloudy. Add
1/4 t. almond extract
Place the cherries in the pie shell, pour the hot juice over them and bake from 50 to 60 minutes.
It's Friday and I'm sharing my patriotic dessert (although it really didn't start out that way) with Michael at Rattlebridge Farm for Foodie Friday.