My family’s Thanksgiving traditions are very Rockwellian. We gather at my parent’s house with lots of family, prepare foods together from scratch (though my Mom & Grandmother typically did the lion’s share of the work) and sit at the formal dining table that is pre-set with my Mom’s table setting handiwork that she prepared weeks in advance: foraged branches, seasonal decor, candles, fine china. Of course, there’s always a touch of a mother-daughter meltdown a la Lady Bird in there too. 😉
My Grandmother passed away last year and this will be the first without her there. She was always in charge of the apple pie, a perfectly sweet concoction in an of-course handmade crust. Though she really fostered my love of cooking by making lots of things, this became her of-late specialty. Even as her health was failing, as she was getting shots in her damaged eyes weekly, as her rheumatoid arthritis was flaring, and a myriad of other things, she would putter around in the kitchen making her apple pie and cleaning the dishes.
Obviously, my Grandmother meant a lot to me and had a big impact on my own perspectives. Namely, despite my own challenges and tribulations, I find it more important to stay focused on others and their challenges versus my own, and on continuing to pursue the things that I love despite obstacles, these are a few of the more significant things that I learned from her.
That said, I have been in a deep retreat mode for awhile ever since I broke my wrist, one year ago, yesterday. I have actually pulled back from many things in an effort to regroup and heal from intense burnout. I could see it coming for a few years prior when my head and my heart were in direct stalemate with each other but I chose to keep powering through. When you own a business oftentimes there is a direct correlation between how much work you put forth and how much success you see. It took me breaking my wrist quite badly in two places (the bone actually punctured and went totally through my muscles and nerves like a die-punch – gross) and a resulting medical diagnosis of permanent chronic pain and nerve damage to actually slow me down to a stop. But the trauma of the diagnosis isn’t the story, it’s the leaning in to myself that is. It’s in being true to oneself, it’s in reclaiming and finding yourself and taking the time needed to do that.
And it has taken longer than I expected but I have been feeling a great shift like an iceberg that is slowly melting. And as that iceberg melts I start to rediscover myself again, parts that have been frozen for awhile: my love of cooking, of gardening, of seeking higher truths. All small things, but all very big things to me. I have, as of yet, not taken any pictures with my “real” camera since the wrist break. For half-a-year it was too heavy for me to lift or support, or even hold because of the bend it required in my wrist and then for the other half I was moving into a new home. Not taking pictures with my “real” camera is a big thing for me since I have had a camera in hand for as long as I can remember and live to document everything around me. I suppose now that everyone has a phone camera, the larger becomes more obsolete – but for me it is an extension of myself. I of course never stopped taking photos on my camera phone, thank goodness.
Recently, on a lazy Sunday I made an apple cherry pie recipe that I had found in a recent issue of Better Homes & Gardens. I was out of butter so used lard instead (yes, my husband keeps frozen lard on hand) and I even went so far as to make a lattice pattern on it. As the pie was being prepared, the light in the kitchen was perfect and I recognized it as a photo moment. I improvised with my camera phone (my real camera having run out of charge long ago) and starting shooting like I did before, when I had time, when I wasn’t preoccupied with shop ownership.
This Thanksgiving I will be making my own version of apple pie in honor of my Grandmother, this one that is a little tart and a little sweet and filled with apples and cherries and an amazing crust, similar to hers, but different. Inspired by her but with my stamp on it, and my daughter will be helping me make it. I am so thankful for lazy Sunday’s, for slowing down, for having a phone with a camera on it, for reclaiming old things, and for essentially being the same, despite great shifts.
- 2 cups frozen pitted tart cherries
- 2 cups frozen pitted dark sweet cherries
- Pie Crust recipe (see below)
- ¾ cup sugar
- 3 tbsp cornstarch
- ⅛ tsp cayenne pepper
- 4 cups thinly sliced, peeled baking apples
- Thaw cherries, overnight or in a microwave. Preheat oven to 450. Drain cherries saving ¼ cup of the juice. Make your pie crust: on a lightly floured surface, roll half of the dough into a 12-inch circle with a rolling pin. Line a 9-inch pie plate with your round pastry circle.
- Combine sugar, cornstarch and cayenne in an extra large bowl. Add apples, cherries and reserved juice, tossing gently to coat. Fill pie pastry with the mixture of fruit. Trim the pastry 1 inch beyond the pie plate rim and fold the pastry back over the rim.
- Roll out the reserved half of the pastry to about ⅛" thick. Cut into long strips if you want to make a woven lattice pattern. Weave the dough strips so that they make a basket weave type pattern, up and down and over and under each other. If you want to decorate the edges of the pie you can use a fork to crimp the edges. Brush the dough with milk and sprinkle with remaining sugar. Place a baking sheet lined with foil below the pie in the oven to catch any spills.
- Bake, uncovered for fifteen minutes. Reduce oven temperature to 375. Bake for an hour and 20 minutes up to an hour and 30 minutes or unitl the pie filling is bubbly and pastry is golden but not brown. Cool for 30 minutes before serving.
The pie crust recipe I used was this one, by Ina Garten for Food Network, only I substituted lard for butter – and trust me it’s worth it. 😉
The Apple-Double Cherry Pie recipe came from Better Homes & Gardens
2 thoughts on “Apple-Double Cherry Pie Recipe & Gratitude”
Thanks for the recipe. Sounds tasty.
It’s very good. 🙂