Father’s Day has always been a wonderful time in our household. When I look back on my childhood, I know my Dad probably had the biggest collection of macaroni crafted pencil holders and boxes of any man on the planet. I can’t remember if it was school or church where we discovered our macaroni art talent, but all three of us had it!
My favorite pencil holder was an orange juice can with glued-on elbow macaroni spray painted gold. Oh, I was so proud of that creation. I did notice that it stayed on his dresser at home rather than making it to his office at the phone company…hmm, now I get it! That probably wouldn’t have matched his executive décor, or maybe he thought someone would take it (NOT)! But he loved it.
I wish I had photos of all the fun things my brother and sister and I made for him. I loved to make cakes, and I am sure he got his share of Betty Crocker cake mix beauties when I was young.
Dad will be 90 in September and still loves a good cake or cherry pie! Some things never change. Dad taught us many things growing up. He taught us how to speak to people, make eye contact, and have good table manners. He also taught us to work hard, as he had done his whole life.
For those of you celebrating with your dad or just celebrating beautiful memories, I hope your day is a marvelous day filled with lots of smiles and a delicious treat to share!
If you’re looking for the perfect recipe, try the one below. It is one of my favorites!
- 2 cups all-purpose flour
- 3⁄4 cup plus 1 tablespoon sugar, divided
- 1⁄4 cup ground roasted almonds
- ¾ teaspoon kosher salt, divided
- 5 tablespoons cold unsalted butter, cubed
- 1⁄3 cup ice water
- 21⁄2 pounds fresh or frozen cherries, stemmed and pitted
- 1⁄4cup cornstarch
- 3 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 1 large egg, lightly beaten
- In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and 1⁄4 teaspoon salt. Add butter, pulsing until mixture resembles coarse crumbs, about 20 seconds. With processor running, gradually add 1⁄3 cup ice water until a dough forms. (Add additional water, 1 tablespoon at a time, if needed.)
- Turn dough out onto a lightly floured surface. Divide into 2 equal disks. Cover with plastic wrap, and refrigerate until firm, about 1 hour.
- In a large saucepan, combine cherries and 1⁄2 cup sugar over medium-high heat. Cook, stirring occasionally, until sugar dissolves. Add cornstarch, lemon juice, almond extract, and remaining 1⁄2 teaspoon salt, stirring to combine. Cook, stirring occasionally, until thickened. Set aside.
- Preheat oven to 350°.
- On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Spoon filling into prepared piecrust.
- Roll remaining dough to 1⁄8-inch thickness. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. Arrange strips over filling in a lattice design. Trim excess crust to extend 1⁄2 inch beyond edges of pie plate. Fold edges over, and crimp as desired. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar.
- Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
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