This is only a fraction of the cherries that have been picked this season.
True to our family, the cherry prep last weekend became a family production. My mom and sister pitted bowls upon bowls of cherries.
Greta played with her measuring cups and goldfish crackers while I prepared pie crusts. I think I have a budding chef or baker on my hands.
Usually, I use my own tried and true pie crust recipe. However, since I was under the tutelage of my father, I decided to go ahead and try his recipe.
The crusts got a little on the warm side, which makes them difficult to roll out and transfer smoothly. A cold marble or stainless steel rolling pin and a cold work surface makes this easier.
Caroline got to work on the fillings for not one, but two cherry pies.
Meanwhile, dad hunted for seasonings. We debated adding a teaspoon of almond extract, but ultimately decided to be purists.
The filling turns into a sugary thick mass when allowed to sit for a bit.
One pie is sealed up and ready to bake while the other awaits its top.
Post baking perfection. One pie went home with my sister and her husband, one to my father-in-law for his birthday, and two to be eaten with afternoon coffee and breakfast. My family is well known for enjoying pie at any time of the day. A fresh pie is always better, so why not enjoy them for breakfast?
Dad’s Pie Crust – makes a double crust for a pie
Ingredients:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
3 tablespoons ice cold water
3 tablespoons cold vodka
1. Preheat oven to 400. In a medium mixing bowl, use a pastry blender to cut in cold butter until pieces are coarse crumb size.
2. Sprinkle 1 tablespoon ice cold liquid at a time; gently toss with fork. Push moistened dough to side of bowl. Repeat using rest of liquid. Dough will be dry, do NOT give into temptation to make dough moister by adding more liquid. This will make your dough tough. Divide dough in half; form into a ball.
Bluebird Hill Art 
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