Here’s another oldie but goodie from the old site. It’s still Husband’s absolute favorite and I can’t think of a visit with my parents where we haven’t had it. In related news, my mother continues to be just as awesome and I’m laughing at my single-child-raising-self when I thought I was “busy”.
Originally posted 17 April 2013
I think the most surprising part of parenthood has been just how much time is devoted to caring for the littlest Hunter. I don’t think I fully grasped how something the size of a sack of potatoes could require 100% of the time of 2 adults. Or how even squeezing in a shower would be a challenge. Huh. This realization has resulted in a lack of baking on my part, which is why I enlisted the help of my mother.
Not only has she been a wonderful help with the tiny one, but she has also kept Husband well-stocked with treats. The way to his heart is most definitely through his stomach and I think he might now be trying to figure out how to get my mom to move in so she can make him pie. Which would be just fine with me.
Speaking of pie, apparently this is an old family recipe (though not unique to my family – it’s all over the Googler) that my Noni used to make and Mom has been making for years. Somehow, I missed it in my growing-up years and this is the first I’ve heard of it. Weird. But Husband loves it. So much so, in fact, that he ate half the pie before I could take pictures. So, just pretend that there isn’t half of the pie missing and that my pictures are actually something that would make you want to eat this.
- 1 C flour (Almond flour works pretty well for you GF types)
- 1 C pecans, chopped
- 1/4 C pure cane brown sugar
- 1/2 C butter, softened
- 8 oz cream cheese, softened
- 1/2 tsp almond extract
- 1 C powdered sugar, sifted
- 1 can cherry pie filling
- 1 C heavy cream
- 2 Tbsp pure cane white sugar
- Preheat oven to 375F.
- Mix all ingredients well in 9×13 glass dish amd spread evenly. Mixture will be crumbly.
- Bake at 375F for 15-20 min, stirring once, until just beginning to turn golden.
- Remove from oven and spread in pie plate, reserving 1/4 C of the crumbs. Refrigerate.
- Beat all ingredients together until creamy.
- Spread over bottom of cooled crumb crust. Be advised that some of the crust may pull up. Just do your best.
- Beat cream and sugar until peaks form.
- Fold cherry pie filling into whipped cream. Spread evenly over cream cheese layer.
- Top pie with remaining ½ C crumbs.
- Keep refrigerated until serving. Or until Husband has eaten it.