The first batch of sour cherries is picked. The cherries are immediately cleaned, pitted (oh, so easy), and coated with sugar and flour. The pie crust is made; the cherry filling poured into the bottom crust (no tapioca filler here); and, my first endeavor at a lattice top crust is attempted. My trepidation is that the juices will flow out of the pie, as it bakes, much more easily through the lattice than through a solid top crust. Oh, what the heck…I am going for it. Lattice it is. The scant leftovers of both fruit filling and crust are made into a small sample tart; not pretty, but tasty.
The recipe used - pure and simple cherry pie; no artificial flavors, coloring or additives. After all, it is the natural, right-off-the-tree cherries that make the pie!
The pie is baking in the oven. The cherry filling is bubbling. The crust is browning. The kitchen fills with a sweet aroma.
Glenn’s mouth is starting to drool. Soon it will be open like that of a baby bird; waiting for that much anticipated and delectable morsel.
Out of the oven, cool, and eat; slowly and deliberately, savoring all the flavor of fresh, homegrown cherries.
And, the verdict (drumroll, please)….DELICIOUS!
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