Today would be my Grandmother Jennie’s 100th birthday. She wanted so badly to live to celebrat
e that milestone birthday, pushing herself in every way to achieve it. She didn’t want to say goodbye to her family she loved so much. She lost a hard fought battle with Congestive Heart Failure in March of 2015, two months shy of her 98th birthday.
I thought I would celebrate today for her by sharing one of her best recipes. Grandmother Jennie was an excellent cook, and my Grandfather used to brag to his family and friends– “Your Grandmother is the best cook in the city of Dallas,” as she smiled with pride. I would have to agree. I remember watching her make her homemade pie crust from a step stool next to her in the kitchen, my favorite being her cherry pie.
To make the crust, Grandmother would always use the Classic Crisco Pie Crust Recipe
– but with a twist. She had learned a secret from famed Texas chef Helen Corbitt and used the trick to make every crust. “Before you add the flour,” she whispered to me, “cream the shortening.”
Grandmother always insisted on using Comstock Cherry Pie Filling. To the filling, she’d add 1/3 cup of sugar, 1/2 teaspoon of almond extract, and dots of butter. Into a 350 degree oven it would go for 50 – 60 minutes until the cherries were bubbly and the crust golden brown.
Happy 100th birthday Grandmother Jennie!