Except not really. We had LMK to dinner last night for burgers, grilled corn and cherry pie, part deux. I think Brian is going to post about the burgers and mustard later on; I want to focus on the pie.
The only change I ended up making to the recipe was to add 3 tablespoons ground instant tapioca, and the results were great, filling-wise anyway. I kind of spaced out with the crust, so it was a lot more rustic than the first cherry pie.
So, here’s the amended sour cherry pie recipe. In New York cherry season is winding down, so get cracking. I actually spent $40 at the fruit stand on Saturday because I had to buy enough sour cherries for the pie, cherries to eat, apricots and blueberries (just in), and what I am sure will be the last strawberries of summer. Early July is a magical time for fruit and I couldn’t let anything go.
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