Good morning, how are you? I wish we could go see my brother this week because when he was in High School Gerald learned how to make Pie Crust and Cherry Pie which he would teach Charlie in his Homeschool Cooking Class. Which I will pass on I think I will purchase a Apple {oe for me. How about you. Do you like Cherry Pie?
National Cherry Pie Day is on February 20th grab your forks and get ready to devour Cherry Pie in all its forms. From homemade or store-bought everything is better with Pie! National Cherry Pie is being celebrated only a few days after Presidents’ Day, it is believed that this Pie flavor was chosen for its significance to George Washington and the myth created by his biographer about Washington’s honesty when he cut down his father’s Cherry Tree.
HISTORY OF NATIONAL CHERRY PIE DAY
The first Pie dates back as far as 9500 B.C. in ancient Egypt. Known for their love of sweets and meats, Egyptians usually made Pies with Honey and Dates, which were encased in reeds, as the filling of a Pie was only meant to be eaten. It is believed that the Romans learned about Pies from the Greeks who then introduced Pies to the rest of Europe.
Devoured only by royalty and the wealthy, the Pie continued its culinary impact in medieval Europe as early Tupperware for baking, carrying, and storing food. Even though the reeds had now changed to a Pastry made of Flour and water, it was still inedible due to its thickness, hardness, and lack of flavor. The filling was still the main part of the dish, predominantly made of Meat and Seafood. As the shape of Pie evolved into a narrow dish, the Pie bases were called ‘Coffyns’.
In the 1500s, Fruit Pies were introduced and became popular. Cherry Pie is believed to have made its first appearance during this time and was presented to Queen Elizabeth I. Pies first came to America with the early English settlers, along with Cherry Trees, which were different from those that became native. The tradition of not eating the Pie casing was still maintained. But it was during the American Revolution between 1775 and 1783 that the term ‘coffyn’ changed to ‘crust’ and, not long after, became something to eat as part of your Pie and not just to protect or store its content.
Cherry Pie is one of America’s favorite Pie fillings, traditionally made with tart Cherries instead of sweet Cherries, Morello Cherries, or native black Cherries. This dessert is great with large amounts of Whipped Cream.
NATIONAL CHERRY PIE DAY ACTIVITIES
- Today is the opportunity to bake a Cherry Pie.
- You do not have to be an avid baker to enjoy National Cherry Pie Day. Invite a friend or family member to lunch and treat yourself with a slice of Cherry Pie and don’t forget the Whipped Cream.
FACTS ABOUT PIE!
- Surveys show that almost 50% of Americans think comforting thoughts when the word ‘Pie’ is mentioned.
- During the 1900s, Fruit Pies were considered a common breakfast option, especially if there was a long day ahead.
- Cherry Pie is America’s fifth favorite filling option.
WHY PEOPLE LOVE NATIONAL CHERRY PIE DAY
- A Cherry Pie can be shared with the family at home.
- Did you know Cherry Pie never has to be boring and can be created to your own taste like the pie your Grandma’s used to prepare with a Buttery Short-Crust Pastry. Or you can create a Cherry Pies with a more modern flair using other Pastry Crust including such as Filo or Puff Pastry. Don’t forget deep-fried Cherry Pies in a light crispy batter.
Cherry Pie Recipe
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cans (21 oz each) cherry pie filling
- 1 teaspoon milk
- 1 teaspoon sugar
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- 2Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Thank you,
Glenda, Charlie and David Cates
