I Promised Pie

Cherry pie is my favorite. I, too, thinking sweet cherries are only good fresh. Sour cherries cannot be had for love or money here, but every year I keep saying I'm going to go to Contra Costa County, where Montmorency and other pie-and-jam cherries can be had.

This year, my excuse is that I will be in Tajikistan during cherry season. Though maybe when I come back near the end of June I will call around and see if there are any pie cherries left, then drive up there.

I wish I could be there so I could SHOVE some PIE in my FACE. Then die. Happy.

Oh yes, sweet cherries only for fresh. Or how about dollops of ricotta on a slice of tart cherry pie. Mmmm. Your pie looks heavenly, Angelina (as all things look coming from your kitchen). I swear there are little crack-like smoke whifs coming from out of your window on an air trail to my house.

I have no idea why pie is so American. As well, I'm from Contra Costa Co., and I have no idea what Montmorency is either (re Blaize's comment). And baseball bores me to tears. I'm sure at any minute my citizenship is going to be revoked.

I have to say, I'm not a pie person. Mostly because I never like the crust. There are very few crusts (read that almost none) that are good (in my opinion). Now your crust definitely looks like one I would like to try. If I do eat pie (which I do sometimes), I don't eat the crust. *sigh* I don't like baseball either.

I love making pies! From the crust to the filling, it makes me feel good every time I turn one out. The best compliment I've ever received for my pies was from a dear friend, a Swedish woman in her 70's who said I made pies like her mother...gah!! We are a family of pie lovers and I think I just may go make one right now!

and the only way to make a good cherry pie is with sour cherries, aka pie cherries as they were known to me. Pie cherries were not for picking and popping in my mouth, something I was taught at a young age and never forgot because for fresh eating, I prefer the sweets. I grew up on a large lot of fruit tress and would spend my summer days climbing to the top of the very tall cherry tree with my book and there I'd perch eating and reading...it was the real Great Escape.

That reminds me of spending my summers in the shade of our wrap around porch with a bowl of cherry tomatoes just picked from my mom's garden and read in the wicker chair all day long. Sometimes I'd even have lemonade. Oh wow-now that is a happy childhood memory. Thanks for that!

I'm a very good crust maker because I make them for tarts but it's getting just the right amount of juicy without getting them runny that I find challenging. Tarts don't pose the same challenge.

Oh yes- I should be referring to them as pie cherries. I find myself specifying "sour" because I have a few friends who really enjoy making desserts with sweet cherries. Pie cherries is exactly what they are called and most people will know right away what I mean.

Monica- I can make you some! I have lots more in the freezer. Why is it so hard to get together?

When I was in Sonoma I couldn't get pie cherries anywhere either and it was so frustrating. They are easier to find here but even so- people here like them so the trees get picked clean really fast at the local orchards. That's why I feel it's important for me to have two of my own. I have one right now (a Montmorency) and I had a Morello at the other house that I'm thinking of digging up. My reservation about that is that the tree got some frost and deer damage so I hesitate...but it was COVERED in blossoms a couple of weeks ago and so I'm thinking it might be in good enough health.

I never really thought about it before, but yeah, I'm a tart person. I like baking the tart shell partly (or completely) and then later adding the filling. Things like apple pie and cherry pie almost always have a soggy crust.

That said, a good cherry pie, with sour cherries and a lattice top - yum. And King Arthur sells a "pie filling enhancer" that works better than cornstarch: http://www.kingarthurflour.com/shop/items/pie-filling-enhancer-12-oz

I love to eat pies, but as far as baking them goes I am a tart (free form and rustic) kind of gal. I bake far more cakes than pies though. Your pie looks really tasty!

I'd rather be a tart who bakes pie.;)
Actually I am not sure about that American's tie to pie idea either. Perhaps there weren't a lot of tarts being cooked in colonial times?
Whatever the case Im sick to death of being told I look American because of my apple pie checks!:0

Sharon- to me, you have always looked so particularly Irish. It has made me jealous! You make the best cherry pie I have ever had and I want your secrets!

Magpie- I'm with you about the crusts. Mine was really nice on top and down the sides but towards the middle of the bottom it did get soggy and this never happens when I make tarts and prebake the shells.

Tonia- I don't do the rustic ones very often but want to do more of them. I made a really great one using my home canned vanilla pears. Yum.