Last week was painful and exhausting. We experienced a variety of low points as a country. And when I say “We”, I mean all of us. We are all impacted by the shootings in Louisiana, Minnesota, and Dallas. Not one or the other, all of them. Joe Jackson came to Cleveland and I had a two hour reprieve Saturday evening. Sunday I visited the Cain Park Art Show. Saw a guy holding a Bernie sign. Always good to be in Cleveland Hts!
Cherries have been both particularly good and cheap this year. I have been experimenting with a Cherry Pie Recipe and tried again yesterday. I still get a lot of requests for my low carb recipes. Here is how I turned off all of the noise yesterday.
2 Pounds fresh cherries (+ / – a little)
¼ Cup Splenda
1 Teaspoon potato starch
1/8 Teaspoon vanilla
2 Cups pecan pieces
5 Tablespoons melted butter / margarine
2 Tablespoons liquid sweetener
1 Teaspoon cinnamon
1/8 Teaspoon vanilla
Margarine to for the glass pie pan
½ Cup almond meal
2 Tablespoons potato starch
2 Packets of Splenda
½ Teaspoon cinnamon
1 Teaspoon Diet V-8 Splash
1 Teaspoon vegetable oil
- Pre-heat oven to 375
- Butter standard glass pie pan
- Wash and pit the cherries. It took me less than 15 minutes to pit the cherries and get them into a 3 Qt. saucepan.
- Cook the cherries on a low heat for 30+ minutes to release liquid. Stir occasionally.
- Now you can turn your attention to the crust while the cherries are on the stove.
- This works best if the pecans were kept in the freezer until you are ready to make the crust. Pulse them in a food processor or grind them in a coffee mill. Keep them chunky. You don’t want powder.
- In a medium sized bowl add the margarine, vanilla, cinnamon, and fake sugar. I like Joseph’s liquid or a couple of Splenda packets. Mix the five ingredients thoroughly.
- Dump into the pie pan and spread the crust with your fingers. There really is enough.
- Check on the cherries. Continue to draw out the juice.
- Once a large amount of liquid has been released, take the pot off of the heat and stir in the potato starch, Splenda, and vanilla. Place back on the burner for 2 minutes.
- If the filling appears too thick, add a little water.
- Cool 10 minutes.
- Make the topping as the filling cools.
- Combine the topping dry ingredients into a medium size bowl.
- Add the liquid ingredients and mix with your fingers.
- Filling on to the crust
- Topping on to the pie
Bake 45 – 50 minutes
This is certainly not a solution to the country’s problems, but it will give you an hour or two without pundits or bullets.