Fourth of July is shaping up in Colorado to be a different beast this year. It seems our entire state is either on fire, in the throes of being extinguished or being monitored for new starts from the severe heat, lightning strikes and wind. We've been front and center in the national news for a few weeks now with a smorgasbord of fires fighting for center stage.
I personally live across the street from Open Space which creeps up and into the foothills. In January about four years ago we noted billowing smoke a fair bit north of us however the whims of wild winds changed the direction in an instant and when I sauntered out to see if I could see the fire on the mountains miles away, I was greeted by a glowing orange halo over the last homes on our street to the north and a policeman on foot giving me 15 minutes to leave. It quickly turned into a game show gone bad, as I was home alone with two small children, three dogs, a non industrial luxury car and a brain gone blank about what to harvest from our seemingly enormous home. It is very frightening and with the conditions of this summer all are on edge knowing one well placed lightning strike and our Colorado landscape which is now tinder with respond furiously.
It's no surprise most cities have canceled public fireworks displays and personal fireworks are forbidden by law with promised penalties to be steep if caught. We generally do not attend mass public fireworks displays but have a distant vantage point from high in our house to see a number of cities' displays from home. It still seems odd that no fireworks will be filling the skies with their shrill whistle and explosions this year. For me, I turn to the food of the day for setting a festive mood since it is a holiday surrounded by food tradition just not as widely recognized or maybe more individually personal than holidays such as Thanksgiving, Christmas, Boxing Day or Easter.
Our temps are still in the mid to high 90's spiking into the 100's every few days. The concept of eating anything with substance or weight or warmth seems a tall task right now. I rifled through my mother's gargantuan recipe files, loaned to me over the winter (and under threat of being reclaimed) feeling sure there was something cool and unique to be found there and indeed I was right.
I uncovered a recipe for Cherry-topped Cloud Pie from Sunset Magazine circa 1981. Loving anything with a bit of whimsy I was immediately smitten. From reading the original recipe I couldn't quite get a beat on the consistency or flavor of the pie. I can now say it is a unique middle ground between a true meringue and a light custard. It has a gentle flavor of orange which gives background support to the true flavor generator; the fruit pie topping.
Channeling my inner 'Martha' I could not resist replacing the suggested 1 pound can of pie cherries with a blend of the beautiful fresh Bing cherries now available. I would always opt for fresh fruit especially when the flavor is so perfectly vibrant. I added in some blueberries yielding a delicious blend and of course a Red, White and Blue pie. Couldn't help myself.
Mrs. Mulford says
Wonderful name, wonderful pie!
Boulder Locavore says
Thank you!
Pauline says
What a beautiful name for a pie, looks lovely too. Hadn't thought of the firework situation but hope you celebrate safely in your own homes.Here in the UK we have the wettest summer on record with people being flooded out of their homes in the north. We have had to put the heating on as everything is damp too. Best wishes and thanks for sharing.
Boulder Locavore says
Hi Pauline. I agree on the pie's name and also loved it's look. This will be my first time of being somewhere with no fireworks. Though this is not as prominent a holiday it still feels a bit like Christmas without a tree kind of thing; that something is missing.
I'm so sorry for your weather too. It seems so strange everywhere. Our June is often very chilly and can be rainy. Sounds like yours is unnatural. Hope it will pass and you won't freeze in the meantime.
The Mom Chef says
Is your mom really going to take her recipe library back? Oh, that will be a sad, sad day. I hadn't even thought about fireworks and the fires. I can totally understand it, but what a bummer for an already beaten-down state. Too bad a group of well know music groups don't pull together an impromptu free concert there for ya'll. You could use the encouragement.
Anyhow, the pie looks delicious. I love the sound of the filling (the hassle that meringue must be at your altitude never connected with me before!) and yes, fresh berries on top beat canned any day. It's perfect.
Boulder Locavore says
I hoped a bit of public exposure might detour my mom's desire to return the file for the summer since her friends also read! She said most of what she makes now is from my blog anyway so I look at it as providing a screening service for her!
This is the first time in the 10 years of living here that I recall these constant temps, this early and this many fires. I even know people who are packing up what they'd take if evac'd and placing them in storage when going on vacation. They are also considering heat mitigation measures in schools as kids go back mid August and there is no air conditioning. It's troublesome, all of it other than this lovely pie. It's just plain delish!
Lizzy says
This is the perfect 4th of July pie! Simply gorgeous…and your photos/food styling are both amazing. Hope you have a wonderful holiday!!!
Boulder Locavore says
Thank you Lizzy! Hope you too will have a lovely 4th.
Medeja says
Blueberries are good..Cherries are also good.. and both of them in a same pie is just amazing!
Boulder Locavore says
I could not agree more Medeja!
Chef Dennis says
sounds like the perfect pie to beat the heat, I'll take a slice please! Hope you and your family are safe from the fires, you will be in my thoughts and prayers.
Boulder Locavore says
Thank you Dennis! Sounds like you too are having high heat. The local fire is still remaining out of the neighborhoods though the air quality is horrible. Can't imagine what will happen to get this all under control….
Kirsten @ My Kitchen in the Rockies says
What a delicious looking pie, Toni. I like your substitution of the fresh fruit. I think I could never use canned one myself.
My meringue always works well even with the altitude and my house it at 6500 feet.
Wishing you a wonderful weekend.
Kirsten
Boulder Locavore says
Thanks Kirsten. I think in the winter there probably is no choice about the fruit since it would be out of season but for now it seemed a shame not to enjoy the gorgeous cherries!
Baker Street says
What a gorgeous pie, T! Hope you have a fantastic weekend!
Boulder Locavore says
Thank you! I did feel it was photogenic but more importantly, delish!
Lisa @ Tarte du Jour says
Our thoughts and prayers are with you and all of the dear people out in Colorado!! Here's to wishing you a SAFE and happy 4th of July! The pie is truly a festive holiday dessert. Beautiful.
Boulder Locavore says
Thank you Lisa! I've never really seen anything like this hear but also have never experienced this type of heat especially this early in the summer and this sustained. I think it won't cool down so hopefully we'll start getting some rain or something. Thank you also for the nod on the pie. I loved the glossy look of the fruit when it was all compiled!
Angie's Recipes says
Toni, I have my fork READY! Wish I could simply fork into the screen and enjoyed your gorgeous berry tart!
Have a lovely weekend!
Angie
p.s my blog is working now.
Boulder Locavore says
Thank you Angie! It is very light and perfect for our beastly heat! You too enjoy the weekend and I'll pop by and read the beautiful recipe now!