My February Pie was Morello Cherry Pie.

I found the recipe online at:

https://www.cookiemadness.net/2016/11/14/cherry-crumb-pie/

This recipe includes a traditional crust, filling and crumble topping. It’s inexpensive to make and delicious.

I made a few adjustments to the recipe based on what I had in my cupboards. For the filling, instead of almond extract, I used coconut extract and I didn’t have enough sugar, so I substituted honey (For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey). For every one cup of honey you use, subtract ¼ cup of other liquids from the recipe. Be ready to do some math if you decide to try the substitution. Luckily, this recipe only uses a small amount of sugar, so you don’t really have to reduce liquids this time.

I used the Vanilla Wafer crust recipe:

Vanilla Wafer Crust

https://www.thespruceeats.com/vanilla-wafer-crust-3059181?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons

For the topping I used the crushed Vanilla wafer, butter, honey (because I was out of sugar) and a little cinnamon

The pie was delicious, but because of the crust I used it tasted more like a cobbler or cherry crisp without the oats. It was a hit with my family.

I can’t say enough about this versatile filling. It’s quick and easy to make and doesn’t require any obscure ingredients. Use it in pies, tarts, cobblers, crepes, or as a topping for pancakes or cheesecake.

For March, I’ll be making lemon meringue pie and I’ve been asked to use the Vanilla Wafer Pie Crust again. It will be a nice test to see if it can replace a traditional pie crust. I’ll share my results in the April issue.

Send your recipes and original photos to Fran at This Awful Awesome Life. My email is fran.thisawfulawesomelife@gmail.com. On the subject heading of your email, Please include your name and Pie of the month: ex. Pat Jones - April: French Silk Pie. You can send them a month before the feature month or during the month and I’ll feature them in the next month’s issue. The sooner the better if you love to bake, you can contribute each month. In December, we will select one lucky baker who will receive a gift from Pampered Chef.