The Grand Traverse region, known for its world-record tart cherry harvest, bursts with visitors eager to savor the flavor of cherries tucked into everything imaginable. Each day Festival goers find cherry delights along with parades, family and kids events and entertainment. In all, there are more than 150 events along the shores of Lake Michigan & Grand Traverse Bay. The Festival has been named in USA Todays top ten festivals for several years running. Visit the website
National Cherry Festival for more information.
Now if you need Cherries.....we got em! Even have a Slice of Cherry Pie from Old World Christmas!
This Choice Cherries Inge-Glas Christmas ornament just arrived yesterday! Red long stemmed cherries with green leaves. Very luscious looking.
This P
iece of Cherry Pie ornament from Old World Christmas looks just like a slice of cherry pie with sugared lattice top. The Hang Tag Reads: Wild cherries are indigenous to the North American continent making cherry pie a truly American dessert. To show off the colorful filling, the cherry pie is usually made with a lattice crust. The crust looks like basket weaving with its fancy, sugar frosted criss-crosses.
The
Piece of Cherry Pie ornament makes a great gift, especially with packaged with a nice pie plate or a copy of your favorite cherry pie recipe....or maybe even a real cherry pie......that's what I would want.......just saying.....
Now, if you need a Cherry Pie recipe.....here's one from Betty Crocker))
Pastry
| 2 |
cups Gold Medal® all-purpose flour |
| 1 |
teaspoon salt |
| 2/3 |
cup plus 2 tablespoons shortening |
| 4 |
to 6 tablespoons cold water |
Filling
| 1 1/3 |
cups sugar |
| 1/2 |
cup Gold Medal® all-purpose flour |
| 6 |
cups sour cherries, pitted |
| 2 |
tablespoons butter or margarine, if desire |
1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape into 2 rounds. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
4. In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours before serving.
