Celebrate President’s Day with Cherry Pie

When I was growing up we did not have President’s Day.  We had two separate holidays, one for Lincoln and one for Washington, usually giving us two four day school weeks in the middle of February.  You ate cherry pie on Washington’s Birthday, and a rolled chocolate cake made to look like a log on Lincoln’s Birthday.  Life was good.

I love the vintage cookbooks.  This recipe is from Better Homes & Gardens 1959 Holiday Cookbook, which is to my left,  falling apart, even as we speak.  The pictures in it are fantastic.   Not because the food looks so mouthwateringly good, but just because it looks…uh…very…1950s.

This is what it says: We can thank George Washington and his hatchet for the  custom of serving delicious cherry treats in February.

Top on the list is Red Cherry Pie (*as opposed to blue cherry pie? Who wrote this stuff?) Peek -a-boo crust shows off bright red filling: flavor’s a perfect blend of tart and sweet.

And then there is the picture of the table setting.  Seriously,  a fake cherry topiary? Would you put that on your table?   I would use those plated, however.  I have a cake plate from that company in a similar design and I love it.

Anyway, cherry pie has been a traditional dessert for President’s Day as far back as I can remember.  This one is basic, pretty much the way Grandma made it.   Straight from the pages of Better Homes & Gardens 1959 Holiday Cookbook.

Red Cherry Pie

3/4 c juice from canned cherries

3/4 c sugar

1 1/2 tablespoons quick cooking tapioca

dash salt

2 1/2 c drained, pitted canned cherries

few drops of red food coloring

1 tablespoon butter or margarine (DO NOT use margarine. Use unsalted butter.  These people were crazy)

Double recipe plain pastry

Combine the juice, sugar, tapioca, salt, cherries, and food color and set aside for 20 minutes.

Line 9″ pie plate with pastry.  Fill with cherry mixture and dot with butter.

Make lattice crust:

Trim lower crust 1/2″ beyond edge of plate. Cut strips of pastry dough 1/2 inch wide with pastry wheel or knife.  Lay lengthwise strips on top of pie at 1″ intervals.  Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.Trim lattice even with outer rim of the pie plate, dampen edge of pastry lightly with water; fold crust over strips, seal, and crimp edge high.

Bake at 450 F for 10 minutes. Reduce heat to 350; continue baking 30 minutes.

Now you are fully prepared so that you can celebrate President’s Day in style.  Don’t forget the cute apron, and pearls.