This week we moved into our new studio! (Much much more about that very soon) It has been a busy week of cleaning, packing, moving, unpacking, and trying to continue our day to day operations. I think we only had one day where we weren’t able to ship out any packages. We definitely aren’t settled in yet – there is still a lot of organization that needs to happen, and furniture to get, but we are getting a sense for how we want the new space to work. Our first week in the barn loft called for a celebration, so I baked this fresh cherry pie for the crew, and on Thursday we devoured it.

There just happens to be a cherry tree right next to the barn where our studio is, and the cherries ripened for picking this past week. Perfect! I had been waiting on making this recipe until I had fresh cherries. I guess you could use canned ones, or frozen might be better, but if you can use fresh cherries you absolutely should. There is really no comparison. No comparison at all. This is a simple recipe, nothing fancy, but simple is good. Beth actually said this was the best pie she has ever had! Woah. I’d say the key here is quality ingredients, and a made from scratch crust.


Fresh Cherry Pie


One recipe for a 9 inch lattice top crust
3 cups of pitted fresh ripe tart red cherries
1 to 1 1/2 cups sugar
1/4 cup flour
dash of salt
2 Tbs butter


Roll out the crust and line the pie plate, trimming off the excess. Combine the cherries, sugar, flour and salt and turn into the pie plate. Dot the filling with the 2 Tbs. of butter. Adjust the lattice top, seal, and bake in a hot oven at 400 degrees for 50 to 55 minutes. 
:: Carrie ::