Sweet Cherry PieThey say nothing is as American as cherry pie. Or is it apple? I’ve been baking a lot of my pies in my kitchen as of late. I don’t know if it’s that I’m finally comfortable working with pie dough, or the abundance of gorgeous fruits available right now (finally starting to see some local peaches!). However, one filling I’d yet to tackle was cherry.

Most cherry pie recipes call for tart or sour cherries, which are impossible to find – fresh or frozen – in my rural area. I did find canned, but I couldn’t justify that with gorgeous fresh sweet cherries available in the produce department for under $3/lb. A quick internet search led to a recipe from Martha that utilized the gorgeous in-season beauties. Turned out wonderfully – cut beautifully, and the filling was absolutely delicious…not too sweet. Paired with a scoop of vanilla ice cream, it’s the quintessential summer dessert.

I couldn’t think of a better way to say “Happy Birthday” to our country than this. Today we’re spending the day with our little family, heading to the beach by the rocket pads in a bit – then dinner with the parents. Looks like NASA will be launching two sounding rockets today – a couple of early candles for the old girl before the fireworks show on our little coastal island tonight…along with what I feel like is half the Eastern seaboard (holy tourons!). Ahh, a small price to pay for being able to call this place home. Happy Fourth, everyone!

One Comment

  1. Posted July 5, 2013 at 9:22 AM | Permalink

    I would say nothing is as American as apple pie)) I am from Ukraine where sour cherries are very common especially in summer. Not many people like to eat fresh sour cherries but they are perfect for pies, pirogis, varenikis. You know what? If you use sour cherries, you have to add a lot of sugar. I like you idea to add some lemon juice to sweet cherries. This is what you don’t have to add to sour cherries^) And instead of suggar you can injoy the sweetness of berries. Thank you for the recipe!

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