Beekman 1802 Cherry Pie Filling

Today was the day that I opened my jar of Beekman 1802 cherry pie filling from Target and made a beautiful dessert.

I had been looking forward to trying this product from my friends' (Josh & Brent, the fabulous Beekman Boys) line at Target, but it was when I came across my "slice of pie" cookie cutter that I knew I would be baking a pie soon. Sometimes I make things just for the embellishment!

The pie baked up beautifully and Dan just said that he's looking forward to tomorrow, when he can have another slice. I highly recommend it!

#beekman1802 #finddelight

Sweet Pie of Mine: Cherries from Cherry Country

Like many of my peers, I have fallen in love with Pinterest and the endless posts about jam jars. I knew I couldn't let Summer end without attempting to make little cherry pies.

Aren't they beautiful?!

I used 3 Ball quilted jam jars (4 oz) and 4 larger Pyrex glass custard cups and my go-to cherry pie recipe. I baked them on a cookie sheet - 45 min at 350 degrees. It worked like a charm.

I did not grease the cups, but simply cut circles of Pillsbury pie crust and fit them into the bottom and sides of each container. Then I spooned in a nice amount of filling into each cup and then cut and arranged the extra pie crust pieces into a lattice or hearts.

I forgot to take a photo after they were baked because we ate them warm from the oven with vanilla ice cream!

Cheery Cherry Pie

Anne's Fabulous Cherry Pie

2 frozen Pillsbury pie crusts, defrosted
4 cups washed and pitted tart cherries
3/4 cup white sugar
3 Tablespoons quick tapioca
1 tsp lemon juice
1 egg, beaten
some white sugar for sprinkling

Preheat oven to 350 degrees. Open the box containing 2 frozen pie crusts and leave them on the counter to defrost.  Unroll one crust and center it on the pie tin. Unroll the second pie crust onto a cutting board and cut long strips - this will be your lattice.

Mix cherries, sugar, tapioca and lemon juice in a large bowl.  Allow to sit 15-20 minutes.  Stir well and pour into the pie crust covered tin.  Lay the strips of crust across the cherry mixture and arrange into a lattice or basket weave pattern.  Pinch dough strips to edge of pie shell to seal the strip.  Brush crust lattice and rim with a beaten egg.  Sprinkle entire top of pie with a little white sugar.

Bake at 350 degrees for 50-60 minutes.  Serve warm or at room temperature with creamy vanilla ice cream.  Enjoy!

The Power of Cute: A Cherry Tale

Finding Delight is about celebrating the beauty of everyday life.  This pie is an example of how one simple touch can take something very basic (baked pie crust) and turn it into something worth talking about.

Making a pie is easier than you think, especially when you have a perfect pie crust "on hand" in the refrigerator.  Thank you, Pillsbury. The single thing that elevates this pie is the fact that I carved cherries (because it's a cherry pie) into the store-bought dough. A design that took me less than 1 minute to create.

The design shows the power of cute.  When you go to a little bit of trouble, it can make all the difference.  

"A Cherry Tale" Pie

2 Pillsbury refrigerated pie crusts (1 box has 2 crusts)
4 cups washed and pitted tart cherries
3/4 cup white sugar
3 Tablespoons quick tapioca
1 tsp lemon juice
1 egg, beaten

Preheat oven to 350 degrees. Open the box of pie crusts, remove one crust from the plastic wrap and unroll it onto a greased glass pie plate.  Using the tines of a fork, gently make dots in the crust every few inches - this will allow the steam to vent as the crust bakes. Bake crust according to directions on box.

Mix cherries, sugar, tapioca and lemon juice in a large bowl.  Allow to sit 15-20 minutes.  Stir well and pour into baked crust.  Open the second package of dough and unroll the dough onto the top of the pie.  Pinch dough strips to edge of pie shell to seal the strip.  Using a sharp knife, carefully cut a design into the crust - I chose to make a design of cherries with leaves.

Brush crust lattice and rim with a beaten egg. Sprinkle entire top of pie with a little white sugar.

Bake at 350 degrees for 50-60 minutes.  Serve warm or at room temperature with creamy vanilla ice cream.  Enjoy!