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Sour Cherry Pie!

I know it has been a long time, and for that I am sorry. The business (and my life!) have up and moved from Portland, ME back home (ish) to Philadelphia, PA. I know that change is sad, but to be honest, I’m really excited to be back home in the tri-state, and all moved in with the boy and the cats. All of the cats.

I’ve been baking up a storm here in the big city, handing out business cards and trying to get the name out there. Also, ya know, trying to find a place to bake that isn’t covered in all of the cats. So many.

We got sour cherries in our CSA last week, and of course I had to make a giant cherry pie. We’re leaving for a week-long camping adventure tomorrow, so I didn’t have a whole bunch of time to go all crazy with the dough and washing a food processor and blah, so I just bought a crust from Whole Foods. Thanks, frozen gluten-free section- this crust was actually pretty good, and I’d say better than a lot of frozen NON-gf crusts. Well done. The filling was all me, though, with a handy, slightly doctored recipe from a blog based in the lower Hudson Valley of NY/NJ- a place close to my heart.

I changed the flour in the recipe to Bob’s Red Mill GF All-Purpose Baking Flour, and it came out perfect. The perfect balance of tart and sweet, not too thick. My cherries didn’t create a ton of juice, just enough to make a glaze but not make the crust soggy. The most tedious part was pitting the cherries, which I did with a paper clip while watching kitchen TV. Easy peasy.

Make pie. Everyone in your life will thank you.

Categories: Uncategorized
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