I don’t know about you all but I did not want this holiday weekend to end. Some of my family was visiting from out of state for the 4th and will be leaving shortly. Although the house has been rather congested, I will miss the laughter and their company – time passes all too quickly!
I am always fascinated to hear how recipes, and the stories around them, make their way to being part of family celebrations year after year. Pies have always had a special place in our family when I was growing up…especially in the summer. My dad’s birthday is in August and each year, a fresh peach pie was always his birthday dessert request. My mom made the best pies and because of her, I love to make pies… all kinds.
It’s the time of the year when fresh cherries and berries are at their peak. You can customize your berry mix, using whatever is available locally, to your taste or look. If fresh cherries are not available, you can use canned bing cherries: drained, blotted and dried.
Some of us think gingersnap cookies are best eaten around the winter holidays, but I like them all year round. To make the gingersnap cookies into fine crumbs, a food processor does a great job and makes even-sized crumbs. Or, you can crumble the cookies, place them in a plastic bag and crush them with a rolling pin.
This pie is good for gatherings since the the crust and cheesecake can be made ahead of time and refrigerated. Then, add the berry topping and warm jam drizzle close to serving time. It will definitely be worth it, heating the oven up for this pie. Perhaps it will make its way into one of your family celebrations this summer!
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