Good ol’ cherry pie! Folkmoot Fa-La-La!

Good ol’ cherry pie!  Yes, at Folkmoot Family Fa-La-La!

The second most ‘American’ favorite out there.  Tart and sweet; that delicious sweet syrup; the burst of the zest when you bite into one of the cherries.  It just makes me think of summer.

Folkmoot Fa-La-La Cherry PieBut you will find plenty of cherry pie – along with all kinds of other deserts – on Friday (Dec. 4) when Folkmoot opens its newly refurbished auditorium to celebrate Christmas with Folkmoot Family Fa-La-La!

The holiday concert will include performances by Voices In The Laurel, Saxophone Wassails of the Haywood Community Band, Karin Lyle and Folkmoot’s own Blackberry Jam.

Ticket price includes homemade pie, hot cider and a hot chocolate bar – $10, adults; $5 for children 5-18; and children under five are free! Tickets can be purchased at the door or in advance at the ticket office of the Folkmoot Friendship Center.

Cherry Pie is also one of the most historically significant pies.  Not only did George Washington cut down a cherry tree, as the story goes, but it was also his favorite kind of pie.  It was also the favorite of Queen Elizabeth I favorite pie and of our very own N.C. Representative Joe Sam Queen.  


Cherry Pie even has it’s own day! On February 20th you can eat all the cherry pie you want! Cherry Pie came over with the first English settlers.  Pies were baked in rectangular pans and were often called ‘coffins’ instead of pie.   The crust was not meant to be eaten but was used to hold the filling of the pie.  Now we eat the whole thing, crumbs and all!!

Now I can’t give you my grandmothers cherry pie recipe but I can give you Pillsbury’s:

Pastry

2 cups all-purpose flour

1 teaspoon salt

⅔ cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

1 ⅓ cups sugar

½ cup all-purpose flour

6 cups sour cherries, pitted

2 tablespoons butter or margarine, if desired

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
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