Cherry Pie

Wayne requested a cherry pie for Father's Day, and he didn't necessarily want a "fancy" one, but just a simple "put canned cherry pie filling into a crust and bake" one. So, that's what we did! (He even said we could buy a pre-made crust, but it's so much cheaper to make one from scratch I decided to go that route.)

Our Favorite Pie Crust

• 2 1/4 cups flour
• 1 teaspoon salt
• 3/4 cup shortening
• up to 1/2 cup cold water

Combine flour and salt and cut in shortening. Sprinkle in cold water and stir gently until it forms a ball. Divide in half and roll out on floured surface to use in pie recipes.

Roll out the bottom crust, put in pie dish, and brush with egg white. Pour in two cans of cherry pie filling. Top with second crust, flute edges, brush with egg white. Bake for 40 minutes at 425 degrees.

Serve warm or cold, with or without ice cream!

Roly-Polies!

If you have any leftover pastry, you can make roly-poly treats, something my mother always made for us on pie-making day. Just roll out the dough, spread with some softened butter, sprinkle with cinnamon sugar, roll up, slice and bake. But let them cool a bit before eating or you'll burn your tongue!