SANDRA'S OLD-FASHIONED CHERRY PIE

One fabulous dessert that's not too difficult to prepare
and is so very, very satisfying!

Serves: (6 to 8)

Prep:

Bake: 45 Mins.

INGREDIENTS

Pie:

1-1/3 cup granulated sugar

1/2 cup all-purpose flour

3 (14.5 oz. cans) pitted red tart cherries, drained,

2 tablespoons unsalted butter

1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed)

Crust topping:

2 teaspoons milk

1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon

METHOD

Preheat oven to 425 degrees. Set a 9" glass pie plate aside.

Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust.

In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.

Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. Cut slits cut in top pastry crust; seal and flute.  Bake for 20 minutes. Remove from oven, cover edge with 3" strip of foil to prevent excessive browning; return to oven and continue baking for 25 more minutes, until golden brown and juice bubbles through slits in crust..

Cool on cooling rack at least 2 hours before serving with French vanilla ice cream. ~ Enjoy!

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread