All-American Pie :: Cherry

The Bing Cherries

are now in season.

Ever notice

how once you start

popping these in your mouth

it's nearly impossible to stop?

The path to perfection

 starts at the tree 

and goes

directly in your mouth.

The only proper way

to eat a cherry

in my opinion.

But you know what they say...

opinions...

everybody's got one.

So when I asked my guy once

if he had to choose his 

last meal...

what would it be?

I wasn't surprised by the grilled steak

mashed potatoes and gravy

(I don't think a salad made the list)

my shock came when he announced dessert...

Cherry Pie.

What???

(insert a screeching tire sound effect here)

Of course he meant apple

because

a) I never made him a cherry pie

b) apple is my favorite

I guess I assumed the whole family

was in agreement on this...and

c) cherry glob pie ranks somewhere

at the bottom

of my list.

Then again...

I don't know if I ever

ate a real cherry pie.
You know...

from scratch.

With cherry season upon us

I consulted 

Betty.

Soon followed by a call home

to mom

asking the vital question...

how do you hull a cherry?

Mom was sure there were

gadgets available

at the nearest hardware store...

which will always be

True Value to me...

even though it is now

Do It Best.

As our conversation grew

mom also suggested

using the end of a small spoon...

or 

by any chance

did I still own a Tupperware

orange peeler?

I do...

I do... I do

have a Tupperware orange peeler!

It worked like magic

and cost me nothing!

After about fifteen minutes

I had the 4 cups needed for the recipe

cleaned and hulled.

Consulted Betty (again) for crust.

Adapted it to make it vegan

and it was 

THE BEST PIE CRUST EVER!

Here's the rundown

for a two-crust 8-9 inch pie:

2/3 cup plus 2 Tablespoons Coconut Oil

2 Cups All-Purpose Flour

1 teaspoon salt

5-6 Tablespoons ice cold water

(I put 3 cubes in a cup)

Cut oil into flour and salt until pea-sized particles are formed.

Sprinkle water in 

one tablespoon at a time

until well moistened and

the pastry cleans the side of the bowl.

Divide and Roll.

Mix the cherries with sugar.

I reduced Betty's recipe 

to a scant 1 cup...

followed the rest 

except when it called for dotting butter

I used coconut spread.

That pie went fast.

A retraction is called for.

I now know that I just might pick

a real cherry pie
if I am ever asked to make
a final choice.

the only picture I captured

For those who may have forgotten...

I am on a quest for the

perfect pie this summer.

Apparently

the only goal that I 

am truly dedicated to.

What would your last meal be?

Heck...

let's just ask for dessert first!