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 ::
There’s a cherry tree right next to the barn where we work, and it grows the BEST cherries. They’re the really tart ones that make great pies. Early this spring it was loaded with blooms, and just a couple of weeks ago all of those blooms had turned to bright red cherries ready for picking. When the cherries are ripe it’s important to pick them quick, because the birds like them too. There was plenty to go around…my mom and I both picked buckets full, Beth’s mom came and picked all that she wanted, and a couple of neighbors picked some as well. Even after that there were still cherries left – most of them high up in the top of the tree where no one could reach.
I decided that a batch of cherry preserves was a must. As far as jams and jellies go I’m pretty sure that cherry is my absolute favorite. A little bit of cherry preserves on a hot buttered biscuit is like heaven in my mouth. Really.
2 lbs. pitted cherries (6cups)
1 (3 1/2 ounce) box pectin
1/4 cup granulated sugar
1/2 teaspoon butter
3 cups sugar
Place the pitted cherries in a large pot. Combine the pectin with 1/4 cup sugar and stir into the cherries. Add butter and bring to a full boil, stirring over high heat. Add 3 more cups of sugar and return to a boil, stirring constantly. Boil 1 minute. Remove from heat and immediately spoon preserves into sterilized jars. Secure the lids and stand inverted for 5 minutes. Turn upright and cool. Refrigerate for up to three weeks, or store in the freezer for up to one year. Thaw preserves in the refrigerator before using.
Delicious. And, I’ve still got a bunch of cherries in the freezer. There’s definitely a cherry pie or two in the near future. If anyone has other good cherry recipes to share I’d like to know. Send them my way!
:: Carrie ::