Well, it’s been tough to find time do a lot of baking. So this year, looks we’ll have just one sour cherry pie. And even that isn’t up to its usual standards. I’ve cheated and used puff pastry. The only difference when it comes to the filling, though, is that I heated it up on the stovetop for just a few minutes before piling it into the center of the rolled-out puff. Other than that, it’s our usual pie filling recipe, which you can find on this post here: Sour Cherry Pie.
It sure is good. Wish we had time to make more this year!