I call it, Gastridiculousness.
Let me begin the tale…
I was on a rampage to acquire sour cherries while in Michigan. And, lo! acquire said cherries, I did.
But not without significant challenges that weaker human may have interpreted as barriers.. which included, driving 1 hour to a literal cherry farm, being told that the farm doesn’t actually sell pre-picked sour cherries and we would need to PICK our own… [Interlude where everyone visualizes the awkwardness that is Dave and I, hanging out on a farm, picking cherries]… and then not having time to create aforementioned pie in Michigan because we need to catch a flight home, thus putting all trust and hope in TSA agents to not confiscate or crush my cherries, and journeying back to California with Michigan cherries in tow.
I refused to be deterred!
It was a (surprisingly) successful endeavor, and one in which I realized that I am actually an insane person and Dave is the most patient of enablers.
Fortunately we made it back to California without any cherry stains on my luggage, which is always a cause for celebration.
So let’s make a pie about it, shall we?One of my problems (or cute quirks, depending on your perspective) when I cook is that I have severe difficulties following a recipe. Don’t get me wrong, I love recipes, love to look at them, read them, and analyze them. But when I start cooking, all bets are off and I will guarantee you that I will somehow tweak that thing until it becomes “my” recipe. ALL MINE!
With that being said I hope this next statement is made all the more profound: this recipe is entirely unadulterated by me.
That’s because it is so so SO good. I pilfered this recipe from Epicurious.com, always a trusted resource, though it was originally published in the Bon Appetit 2008 magazine. And people, trust me, you will never need another cherry pie recipe again.The all-butter crust is phenomenal, and so crisp, yet tender.. sweet, yet salty. And all loaded up with the most amazing sour cherry filling your mouth ever did taste.
Yes, surprisingly, despite the purple-ish-ness of the photos, these cherries were actually sour cherries. They just “ripened” a bit in the cross-contintental transport process. I guess that’s why no stores sell them, because they will literally go bad in less than 1 week.
Fortunately the flavor was phenomenal and perfectly tart despite the rough handling.So if you’re ever game for an adventure and in Northern Michigan in July… check out Rennie Orchards. They sell the cherries featured in this post. And despite my hesitations about picking your own cherries, it was surprisingly easy and actually really fun!
But for best results: Make/ eat your pie in the place the produce was grown. Adapted from Bon Appetit via Epicurious Ingredients Instructions
Adapted from Bon Appetit via Epicurious