In honor of #NationalCherryPieDay, here’s an original ode just for you:
Oh cherry pie- so good, So good for you
Red, juicy, yet full of antioxidative properties
You can’t eat to many, you should not eat too few
Dripping, warm, with icecream -seconds are a must, please.
Cyclooxygenase 1 and 2, though well-meaning
Can dull the promise of increasing fitness
Cherries-lo- especially in juicing
Bring smiles and pain relief in just minutes.
Cherries are pretty much pure goodness. Did you know that cherries are full of antioxidants which can help to reduce inflammation?
The Journal of Nutrition (2013) states “Cherries contain bioactive anthocyanins that are reported to possess antioxidant, anti-inflammatory, anticancer, antidiabetic and antiobese properties. The present study revealed that red sweet cherries contained cyanidin-3-O-rutinoside as major anthocyanin (>95%).”
Anthocyanins are naturally occurring water-soluble pigments, usually reds or blues. Benefits which may be associated with anthocyanins have been difficult to parse. The Journal of Biomedicine and Biotechnology (2004) states: “Anthocyanins frequently interact with other phytochemicals to potentiate (trigger, or change) biological effects, thus contributions from individual components are difficult to decipher.
Antioxidant: Substances which may help prevent cell damage.
Scoop up some Cherry Pie and celebrate the day!
*This is a poorly written ode, a type of poetry. It is not medical or nursing advice. Any resemblance it has to real science is strictly a coincidence.
Easy Cherry Pie via Best of Show Cherry Pie – Art of the Pie®
Prep time: 90 mins
Bake time: 1 hour
Total time: 2 hours 30 mins
“Folks love this cherry pie. Double the recipe to make two full pies. You can freeze one to bake later, or bake them both and give one away!”
Author: Kate McDermott-Art of the Pie®
Recipe type: Sweet Dessert
1 recipe for double crust pie dough
6 cups sour cherries, fresh and pitted, canned and drained, or frozen (you won’t need to defrost them)
1 cup sugar + a few teaspoons more for sprinkling the top
1 teaspoon fresh lemon juice
A very small grating of whole nutmeg
2-3 tablespoons quick cooking tapioca (if you are brave, just use a good size handful)
1/4 teaspoon salt
1-2 tablespoons orange liqueur (optional)
1 tablespoon butter for dotting the top of the filling (if you forget this, it’s fine…really!)
Egg White Wash
1 egg white mixed with 1 tablespoon water for an egg white wash
Make dough, divide into two disks, wrap in plastic and chill.
Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.
Roll out the bottom dough and place in your pie pan.
Pour filling into crust.
(Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)
Dot with butter and set aside.
Roll out remaining dough and lay over the fruit, or cut strips and make a lattice top.
Trim excess dough from edges and crimp.
Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
Place pie in refrigerator to chill while oven is preheating to 425° F.
Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.
Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.
Let cool before serving.
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“This recipe won best of show when I entered it at my county fair!”