Good Friday morning!! The sun is shining but there's a bitterly cold wind. In my kitchen it's lovely and warm because I'm baking. Today it's a Cherry Pie. Before you think I worked very hard to make it I must confess that I used a bought crust which I thawed, then added a can of Cherry Pie Filling to which I added some of our frozen cherries to make the pie a little fuller. I topped it with a crumb topping.
While the oven was on I thought of using some bread that was languishing in the freezer. I wanted to refill my container of Veiled Farmer's Daughter. This is a recipe that I got from Darren McGrady's site on You Tube. (He was the Queen's cook for many years and now posts his recipes ( and a bit of gossip about the Queen). This particular recipe became one of her favourites although initially she was suspicious of the title. No doubt you can look it up but it's so simple I can tell you in 2 minutes.
You need fine bread crumbs ( prefer WW), Brown sugar ( prefer the dark kind but regular will do), and cinnamon. Mix all together and spread on a cookie sheet. Bake about 8 minutes,I think he said, but keep an eye on it. I like this kind of recipe that isn't complicated and I can't remember if he specifies quantities but really, what can go wrong? DH enjoys this on ice cream.
Have you heard of Crust Dust? From King Arthur's Baking site....
Crust dust is a 1:1 mix of flour and sugar. Flour creates a barrier, and sugar prevents clumping and holds liquid, preventing a soggy bottom.
Well, since I was making this pie I wanted to see how sprinkling this Crust Dust lightly on the bottom before adding the filling would work. I'll let you know.
If yesterday you celebrated Thanksgiving you might be busy decorating for Christmas today. Here's the little wild ones doing just that.
Thanks for visiting!
Cherry pie! Yuuuuummm.
ReplyDelete