cherry pie

A few years ago, Jeremy's stepmom, Barbara, gave him a dwarf cherry tree for his birthday. This year was the first full harvest, and we picked six pounds of cherries. The kids loved to help pick, because the lower branches were just at their height. They tasted a few, but the cherries were too tart to eat right off the tree. I spent an hour or so pitting them while the guys were pouring footers. I like to make at least one meal for any crew we have working, and I especially like to feed hard workers.

I knew a meal was out of the question right now, so I thought fresh cherries might work instead. I pitted and washed the cherries, added the ingredients, and put them in a large stock pot.....on the grill. The crew wasn't going to be around long enough to taste the cherry pie, so I took some of the warm cherry pie filling and poured it over vanilla bean ice cream. It was heavenly!!! Later that evening when the pie was finished, I shared it with my family; my dad even told me cherry pie was one of his dad's favorites. I love learning about family history....it always seems to happen while eating or working. How 'bout that!

Cooking cherries on the grill.

Cherries over ice cream.

Fresh from the oven.

Delicious!

Classic Cherry Pie

2 quarts cherries
2 cups sugar
2 Tablespoons butter
3/4 cup water
3 heaping Tablespoons cornstarch
1/2 teaspoon almond flavoring
red food coloring (optional)
2 9-inch pie shells

Drain cherries and heat juice to boiling and add sugar and butter. Mix water and cornstarch; add to juice. Thicken. Add almond flavoring and food coloring. Put in pie shell and bake at 450 degrees for 35 to 45 minutes.

Note** I had to be adjust a little because I was cooking the whole batch of cherries at one time. This isn't hard to do if you keep the ratios the same. Typically, I would make a lattice top for the pie, but the full top with sugar sprinkled worked pretty well too.