February is Great American Pie Month and in honor of such a special occasion, I asked Facebook and Twitter friends to share their favorite pies. There were a variety of answers from apple to rhubarb to tomato.
One of our favorite Sunday Lunch desserts at the Sisson House is cherry pie. Personally, I love any dessert that has cherry pie filling – cheesecake, turnovers, cherry-filled doughnuts, or just cherry pie filling right out of the jar! Love, Love, Love!
An easy-breezy treat I make for church potlucks is mini cherry cheesecake bites, using mini muffin cupcake tins to set the mixture from the Jell-O No Bake Cheesecake mix. My nieces, Georgia and Maggie, love this easy dessert! I always set a few aside for them to take home. And my husband, Pepper, is the “clean-up crew” – the leftovers are his! But you never use a whole can of cherry pie filling, so the next morning, I will buy Pillsbury crescent rolls and stuff cherry pie filling and a dot of butter and fold the dough over and seal the edges. I bake them for 10 minutes at 350 degrees. I think Pepper would eat them every morning!
While others may make their own cherry pie filling, I am not a purist. Canned pie filling is wonderful inside a prepared pie crust. Who cares when it is served hot with a scoop of vanilla ice cream?! Lots of friends love cherry pie, including Bryan Carrubba, Beth Crawford, Kristina Perry, Nancy Latham and Carolyn Swanson. Cheryl Wells said she likes a creamy cherry pie.
A few people like a good blackberry pie, but as a girl who has picked blackberries, it is not worth the briar thorns, scratches and blood loss. Lisa Vaughan is willing to suffer! Continue reading