Using the sour cherries from our hapless tree, Geri baked us a pie that is simply the best Rob or I had ever tasted. The homemade crust is light and flaky, and the filling is chock full of cherries, not too sweet, and not at all runny. The cherries retained their integrity, even with baking. The whole thing packs a substantial wallop of fresh fruit and is so much better than canned filling could ever give. Thanks, Geri! And thanks Gunther for driving it over!
3 comments:
I guess my invitation got lost in the mail.
This pie is making my mouth water! Tell me, corn starch or flour- this is always my question with sour cherry pie! Nice lattice too.
Neither. Tapioca!
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