When my husband and I were first married, I often tried to impress him with my baking ability. I would whip up some of my perfect chocolate chip cookies or double chocolate brownies.

When I really wanted to prove how much I loved him, I would show him with a cheesecake, a Tiramisu or maybe a decadent trifle.

At first, he would humor me by sampling half a slice. As the years went on, it shrank to a taste, and then came the claims that he wasn’t hungry. Hmph! How could he hate my cooking?!?

But after a few years, I slowly started to catch on that his love was pie. Yep. Pie. Tangy, tart, fruity pie. Cherry pie. Apple pie.

Pie? Really?

If I were to eat a slice of cherry pie, I would give myself a point for adding to my daily dose of fruits and veggies. That doesn’t even count as a dessert in my book.

But then I realized that I had been depriving him of his most loved dessert. All the birthday cakes, trifles and cookies didn’t mean a lick to him. I better learn how to bake a pie!

This task seemed overwhelming at first. Roll the dough. Make the filling. Keep it from burning.

That is, until I came up with my top-secret, highly-confidential cherry pie recipe.

It was my husband’s 40th birthday yesterday. He is OLD! Way old! Over the hill! Let’s-have-a-mid-life-crisis-and-get-some-bifocals-to-celebrate kind of old!! Fortunately, he is way, way, WAY older than I am and has crossed this milestone a good four months before I will.

So, we celebrated with PIE! Here’s the recipe:

1 package of pre-made pie crust (it is sold with two rolled up crusts in one box)
2 cans of cherry pie filling
1 tablespoon of sugar (I don’t think he really likes the sugar, but I selfishly throw it on the top to try to make it less tart. Seriously, I can only go so far with this pie thing.)

Put one pie crust in the bottom of the pan. Dump in two cans of filling. Cut cute little heart shapes in the other crust. Put it on top. Sprinkle the sugar on the top crust. Bake at 425 for 30 minutes.

There you go. Pie.

I love you, birthday boy!!

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