Washington’s Birthday is just around the corner. This year, it will be celebrated Monday.

Contrary to what many Americans believe, it is not Presidents’ Day (as it is in Minnesota). Nor Presidents Day (North Dakota), nor Washington and Lincoln’s Birthday (Montana). (There are also more than a dozen other variations.)

But one thing is for sure. Cherry pie is a favorite dessert of many who observe the holiday one way or another.

The reason is supposedly our first president cut down a cherry tree as a 6-year-old lad. When asked if he did, the young George told his dad, “I cannot tell a lie. I cut it with my hatchet.”

Well, I don’t know if the story is true. But I do know that next to apple pie, cherry pie is among my favorite desserts.

Recently, Therese made a cherry pie, the recipe from her Better Homes and Gardens New Cook Book. And I can guarantee you one thing, it won’t last until Washington’s Birthday.

Red Cherry Pie
¾ cup juice from cherries
2 tablespoons quick-cooking tapioca (can substitute cornstarch)
3 cups canned pitted tart red cherries (water pack)
10 drops red food coloring
3 to 4 drops almond extract
Pastry for 9-inch lattice top pie
1 tablespoon butter
Combine first six ingredients and dash salt; let stand for 20 minutes. Line 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust lattice crust; crimp edge high. Bake in hot oven (400 degrees) for 50 to 55 minutes.