Sandi from Rose Chintz Cottage is celebrating five years of blogging and she asked us to share a favorite teacup or teapot. I am also sharing a cherry pie to bring to her party. Congratulations, Sandi!
I have been waiting to share this gorgeous hand- painted tea kettle that my son, Mike, painted as a Christmas gift for me. I love all the MacKenzie Child's designs that I see, and showed them to Mike. Isn't his replica a beauty? He ordered the tea kettle from World Market, had it delivered, and worked on it secretly. Mike has been living with chronic sciatic nerve pain down both legs, even after a microdiscectomy and then a spinal disk fusion. His surgeon wanted him to wait two years to see if the pain subsided, but it hasn't. He is supposed to have a spinal transmitter implant in several week. If you would be so kind, please pray that this will relieve some of his pain. I want him to have a normal, fulfilling life again.
This Mary Engelbreit teacup was a gift from my friend, Bea. Doesn't it look perfect with the tea kettle? I think so, too! The happy design just makes me smile, and of course, it has cherries on the side.
I made a cherry pie for us to share. I followed the recipe on the back of the Oregon Red Tart Cherries. However, if you can't find that particular brand, I'll share the recipe. Since I love a crumble topping, I did that instead. It was soooo good! Thanks bj, at Sweet Nothings for the inspiration!
1 /2 - 3/4 cup sugar (I only used 1/2 cup since I was making a crumb topping)
3 tablespoons cornstarch
2 cans Oregon Red Tart Cherries (or any tart red cherries)
1/4 teaspoon almond extract (optional)
1 tablespoon butter or margarine (I omitted this because of the crumb topping)
2 crusts for a 9-inch pie (I only used 1 crust)
- Preheat oven to 400 degrees F.
- Drain the cherries and reserve the juice from only one can.
- In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened.
- Remove from heat. Gently stir in cherries and almond extract.
- Pour filling into pastry lined pie pan. Dot with butter or margarine. (I omitted). Adjust crust, seal and vent.(At this point I added my crumb topping).
- Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
If you'd like to make a crumble topping, you can find the recipe here.
Makes 8 servings.
I had to show you my kitchen lady that my friend Joy gave me years ago. I always have her hanging in my kitchen. She loves my new tea kettle as it goes so well with her outfit!
I am sharing this with:
Friends Sharing Tea
Thank you for your visit! xo