cherry pie |
by edra ward |
now's the time for memories |
of grandma's cherry pie . . . |
brown crust and spice and sugar |
and jucie fruit, piled high. |
'twas baked in the big oven |
along with three or four |
thier wonderful aroma |
came floating out the door. |
we watched through all the making |
and often got a taste . . . |
each bit was so delicious |
not one must go to waste. |
we'd helped to pick the cherries |
that made it extra good |
for heat to do the baking |
we'd carried in the wood. |
we saw the dough mixed quickly |
how fast the rolling pin |
smoothed it out, so nice and round |
just right to fit the tin. |
the firm deft fingers worked |
and soon each crimson sphere |
was ready to be covered |
with sugar and spice. |
the top would then be dotted |
with cinnamon, here and there |
and the latticed upper crust |
was put in place with care. |
and when 'twas time for dinner |
how everyone would beam |
as grandma cut the cherry pie |
and pour the rich thick cream. |
filling for cherry pie |
into your favorite unbaked piecrust, place the filling |
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
2/3 cup cherry juice |
1/2 teaspoon red coloring |
