Though we’ve been growing sour cherries for a bunch of years, we’ve never had a big enough yield to make an entire pie of all our own cherries. Well folks, this is the year.
Not only do we have enough cherries to make our own pie — this one is entirely from the dwarf tree by the patio! — we are going to have plenty enough to make our own preserves and maraschino cherries, too.
Greg harvested and stemmed, and I pitted and baked.
Our recipe is simple: flour, sugar, a couple of extracts and a little vinegar.
The vinegar keeps the cherries tart. We brush the top of the pie with an egg wash, and away we go:
I dare say it was the best sour cherry pie we’ve ever made.
For our recipe for Fresh Sour Cherry Pie, click here: How to Make a Fresh Sour Cherry Pie.
