Cherry Blossoms
You know spring is around the corner in DC when people start talking about the Cherry Blossom Festival. Although it’s still a month away, I think we’re all sick of snowpocalypse (have I mentioned they are predicting an inch of snow today?) and we’re looking forward to seeing our green lawns again.
A Cherry Tree
Growing up in Vermont, I remember my grandmother’s cherry tree in full bloom. Of course, being that it was Vermont, I don’t remember seeing the cherry blossoms until May. However, once those cherries were ripe, my grandmother would put them to good use in jams and pies. My grandmother, like my mom, made an amazing cherry pie–bittersweet, plump, juicy cherry filling with a homemade lattice top.
Never mind how much sugar is put into a cherry pie, cherries actually have a lot of wonderful health benefits. Did you know studies have shown cherries may provide relief for muscle and joint soreness? Cherries also are a natural source of melatonin–a powerful antioxidant produced by the body’s pineal gland that regulates sleep patterns. Eating melatonin-rich cherries can be a natural way to help you get a good night’s sleep.
A Cherry Pie
Since I have pie on the mind, and International Pi day (that’s the number Pi) is coming up, I thought I would share a cherry pie recipe. Enjoy!
Homemade Cherry Pie
- 1 qt. (pitted) sweet cherries
- 1/2 c. granulated sugar
- 1 tsp. lemon juice
- 3 tsp. corn starch
- Dash salt
- 9 inch baked pie crust
Place cherries into a medium-size bowl and then extract the juice. Reserve cherries. Drain the cherry juice into a medium-size saucepan. Add sugar, cornstarch and salt to cherry juice and blend. Stir mixture over medium heat until thickened. Remove from heat and stir in lemon juice. Cool to lukewarm. Then fold the reserved cherries into the cooled glaze. Chill to re-thicken and then transfer to your baked pie shell.
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