It’s just really been a strange week. We were supposed to be in Mexico, celebrating not only our anniversary but my husband’s birthday as well. Because we were planning to lay on the beach and drink fruity drinks to celebrate, I didn’t plan the usual birthday celebration with dinner, guests, dessert and gifts. I feel bad that my hubs kind of got the short end of the birthday stick this year, but promised him that we’ll celebrate his birthday on our rescheduled trip.
So, in keeping with the strange week, when I asked him what he wanted for his birthday dinner, he chose Chinese food and Cherry Pie.
Number one, you have a wife that will make you literally ANYTHING you want for your birthday dinner. You pick Chinese food. Okie dokie. Then, for dessert, you pick Cherry Pie???
Yes, I know it’s HIS birthday. So I obliged. We ordered take-out and I made him a Cherry Pie. Hey, at least it was easy, I guess.
I used my usual Pie Crust recipe for a two-crust pie. I wanted to ensure that my pie thickened up, so I used cornstarch instead of sugar, and it worked like a charm. It was Cherry Pie, and it was good. (Although a 5 layer cake or some spectacular filled cupcake would’ve been more fun, it made me happy to bring a little happiness to my husband after a yucky week.)
So, to my wonderful husband – happy, happy Birthday! I can’t even put into words how lucky I am that you picked me; you are an amazing Dad, my best friend and the love of my life. We’ll celebrate “for real” in 6 weeks.
Two-Crust Pie (my recipe can be found here)
3 cans pitted, tart pie cherries, drained
10 teaspoons corn starch
1 and 3/4 cups sugar
3 Tablespoons lemon juice
1/2 teaspoon almond extract
3 Tablespoons butter
Preheat oven to 375 degrees. Prepare 9-inch pie plate (I used a deep dish) with pie crust.
In a medium, non-aluminum saucepan, combine cherries, sugar and cornstach. Let sit for 10 minutes. Meanwhile, prepare 9-inch pie plate (I used a deep dish) with pie crust.
Over medium heat, bring cherry mixture to a boil, stirring constantly. Add lemon juice, almond extract and butter. Stir until combined, and immediately pour into pie crust. Top with additional pie crust, pinch crust to seal and cut slits on the top of the pie.
Bake for 45 – 55 minutes, using foil or a pie shield to prevent crust from over-browning. Cool to room temperature, then serve.
Recipe lighly adapted from allrecipes.com