Wednesday, December 9, 2015


Hello? Anyone there?

The list of things keeping me from this blog is hilariously long, and getting longer. I've been cooking up a storm (hello 3 square meals a of understand) but blogging hasn't been my priority for a LONG (really long) time. 

However, maybe a theme is what I needed to come back. A Pie theme. So, perhaps, if I can find the time, you'll be a welcome (and hopefully satisfied) guest on my journey for the next year. 



So I make pies. Every Thanksgiving that's my thing. But we don't ever have enough people to justify as many pies as I want to make/bake/take. So we usually have a pie per person, because who wants to go without their favorite pie, and we don't overlap on favorites.

Lincoln loves cherry, Mom-in-law has to have/make her pumpkin, Shane is the master of chocolate, dad-in-law loves his apple (I actually make him an apple/cranberry with a custard that's to die for), Savannah loves banana cream, the twins eat whatever they can get their hands on, and I like being adventurous (NOT mincemeat adventurous, I meant delicious adventurous). 

So....for the next year every Monday Family Night I'm making pie. We're going to try 50 (ish) different pies and really know the winners for next Thanksgiving.

Sounds like a good plan, eh?

This week's recipe hails from HERE. It was Lincoln's pick, but we wanted Cherry without being just cherry...




  • 1 box refrigerated ready-to-bake pie crusts
  • ½ c. sugar
  • 1 tbsp. cornstarch
  • 2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufch√Ętel)
  • 1 large egg
  • ½ tsp. Almond Extract
  • 1 can cherry pie filling
  • White from 1 large egg, in a small bowl
  • ⅓ c. Sliced almonds


  1. Heat oven to 350°F. Have ready a 9-in. pie plate
  2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate
  3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended
  4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds
  5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.

Pictures will get better throughout the year. We just really wanted to jump into this one. It was great! Maybe a little less cheesecake and a little more fruit next time. It did bubble over a little, but set up well. 

One down...many to go!

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