Pies-Giving – Vanilla Almond Cherry Lattice Pie

Noreen Lambert has done it again!  She has a series out on her YouTube cooking channel and her website called Pies-Giving.  Once a week, she is uploading a new pie for all of us to enjoy during the holidays.  Let me just say that I have already made 2 of them and they are wonderful.  Noreen was so kind to dedicate this scrumptious Vanilla Almond Cherry Lattice Pie recipe to me.  A couple of weeks ago, I had mentioned that my all-time favorite pie was a good, old-fashioned Cherry Pie and boy did she kick this up 10 notches!!  Simply delicious!  Noreen, this Thanksgiving season, Today’s Modern Family is extra thankful for you and all you do for us cooks out here who are trying to live well and cook good, realistic and affordable food for our families.  I am extra thankful for your friendship.  Without further ado, Noreen’s recipe is below.  Be sure to check out our TMF TV and watch Noreen put this pie together.  Yum-O!



1 recipe of Cream Cheese Pie Crust (Go to www.noreenskitchen.com for the recipe)

2 – 14 ounce cans Tart red cherries Drained
2 – 14 ounce cans tart red cherries with liquid
1 cup granulated sugar
1/4 cup corn starch
1 tablespoon vanilla paste
1/4 cup Torani almond syrup or 1 teaspoon almond extract
1 egg
1 tablespoon water
2 tablespoons coarse sugar

Step by Step Instructions

Preheat oven to 375 degrees.

Divide dough into two discs.  Roll out one disk and fit it into a 9 inch deep dish pie plate.

Roll out the other disk and place it on a baking sheet lined with parchment.  This will be your top crust.  Cut this crust using a pastry wheel or pizza cutter into 1/2 inch strips.

Place both the pie plate and the top crust into the fridge while you prepare the rest of the pie.

Mix sugar and corn starch together very well in a medium saucepan.

Add cherries and the liquid, stir well to combine.  Mixture will look a bit milky.  This will resolve once the mixture has been cooked.

Place cherry mixture over medium high heat and stir frequently until it comes to a low boil.

Once the mixture begins to boil stir constantly and allow to boil for one minute.  Remove from heat.  Allow pie filling to cool for at least 20 to 30 minutes.  You don’t want to pour boiling pie filling into your pie crust or it will be a mess.

Pour pie filling into prepared pie shell, spread evenly.

Arrange reserved pie shell strips, beginning in the middle with the longest segment and work out to each edge of the pie.  Turn the pie and weave the lattice by peeling back every other strip and placing the strips down in the opposite direction then laying down the strips that you pulled back and pulling up the strips that were not and adding more long strips.  Continue to do this until the top of the pie is covered in a cross hatch woven lattice.

Trim excess lattice strips and if necessary, use a bit of water to adhere them to the crust of the pie shell.

Place pie on a baking sheet to catch drips.  Bake for 30 minutes.

Remove from oven and place either a pie shield or aluminum foil over the outer crust of the pie to keep it from over browning.

Reduce oven to 325 degrees. Return pie to oven and bake for an additional 40 to 50 minutes.  Pie is done when filling is thick and slightly bubbly and crust is golden brown on top and on bottom.

Remove from oven and allow to cool for at least two hours before slicing.

NOTE:  This pie is best served completely cooled and cooling overnight is best.  This filling will set up nicely.  If you cut it sooner it will still be delicious, but it will be runny.


NoreenNoreen Lambert is a YouTube personality and host of Noreen’s Kitchen. She cooks wholesome, stick-to-your ribs comfort food. She also takes the mystery out of cooking recipes that may otherwise look difficult and confusing. She is always in the kitchen sharing quick tips and easy ways to do things. She is always joined by her husband, Rick and often by her two daughters Molly and Micah. She has authored three self-published cookbooks the latest, called Dinner in a Dash a collection of recipes to help you get dinner on the table no matter how busy you are and two focusing on the Holiday season. Her first released in 2011 entitled “Noreen’s Kitchen Holiday Helper” focuses on holiday menus and preparation of the holiday meal without pulling your hair out. Her follow-up cookbook entitled “Noreen’s Kitchen Cocoas Cookies and more Galore” is filled with easy recipes for homemade cocoa mixes, cookies and other decadent holiday treats suitable for gift giving and sharing. She is in the final process of releasing a new cookbook entitled Noreen’s Kitchen “Dinner in a Dash” featuring a collection of recipes to help you get dinner on the table, no matter how busy you are! Noreen wants to preserve her family heritage through cooking and recipes for her children, grandchildren and beyond and making this video library of recipes is one way of seeing too it that future generations will be able to do what she did.


Noreen’s Maple Glazed Quick Roast Turkey Breast

turkeyThanksgiving is a time for big feasts and family and friends.  However, for some of us living the modern stepfamily life, on opposite years, our children switch homes.  That means a scaled down Thanksgiving dinner may be in order.  With that being said, our friend and food contributor Noreen Lambert from Noreen’s Kitchen (www.noreenskitchen.com) has just the recipes you need.  Her Maple Glazed Quick Roast Turkey Breast may be just the scaled down star of the show you need.  You can find Noreen’s video on our very own TMF TV video on the home page.  You can follow along with Noreen and let me just say, I do it all the time.  Her recipes are easy and fantastic.  So, without further adu:

Noreen’s Kitchen – Maple Glazed Quick Roast Turkey Breast


1 – 5 to 6 pound bonelss turkey breast
1 stick of butter, softened
1/4 cup pure maple syrup
1 teaspoon poultry seasoning (if you live abroad Noreen has a video for making poultry seasoning on her site)
1 teaspoon fresh sage chopped or 1 tablespoon of dried sage (optional)
6 to 8 fresh washed sage leaves (optional)
1 teaspoon of salt
1 teaspoon of cracked black pepper
1 cup of water


Preheat oven to 350 degrees.  Wash and dry turkey breast well all around.

If your turkey breast has come with a plastic pop-up timer, remove it at this time.  These are uselss and usually result in an over-cooked piece of meat.  Place on paper towel to drain while preparing other ingredients.

To create the compound butter, mix the softened butter with the maple syrup, poultry seasoning and chopped sage.  Stir well to combine.

Loosen the skin from the breast and place a tablespoon of the butter mixture under the skin on each lobe of the breast.  If desired, place the whole sage leaves under the skin and press gently.  These will cook into the skin and perfume the meat.

Place the turkey breast into your desired baking pan.  Coat the top of the meat with the remaining comound butter evenly.  Sprinkle a mixture of more poultry seasoning and salt and pepper over the butter mixture.

Place the turkey into the oven, uncovered and roast for 1 hour or until a meat thermometer inserted into the thickest part of the meat reads between 160 and 165 degrees.  Remove from oven and tent with aluminum foil.  Allow meat to rest for 20 to 30 minutes before slicing.


Thanksgiving for Two – Cranberry Apple Relish

TMF Readers, as we all know, living in a stepfamily sometimes leaves us parents either alone at the holidays or with just our spouses.  With that, I have teamed up with my good friend and YouTube sensation, Noreen Lambert to provide you with our series entitled, “Thanksgiving for 2.”  Noreen has been kind enough to join forces with me to lend all of us her expertise, recipes and tips for holiday cooking. If you would like to watch Noreen make this fabulous recipe, you can do so on our homepage on TMF TV.  Enjoy!

Noreen’s Cranberry Apple Relish


1 bag fresh or frozen cranberries (16 ounce)
1 Granny Smith Apple, chopped
1 Cup granulated sugar
1 Cup water
1 Teaspoon Orange Extract or 1 Tablespoon fresh orange zest


 Step by Step Instructions

Over medium heat combine water and sugar in a medium saucepan.  Add in cranberries and apples and bring to a simmer.  Tend closely. When the cranberries begin to pop, turn down heat and allow to simmer for 5 minutes until the mixture begins to thicken. Remove from heat and allow to cool. You can serve this warm, room temperature or cold.

Any leftovers can be saved in an airtight container or jar in the fridge for up to 1 month.

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.