The fruit part of CSA #3 was a quart of sour cherries and a big ol' bag of blueberries. I'd never had sour cherries before - not very common in the northeast - but sour cherry season is eagerly anticipated by our fellow Ohioans, and now I see why!
Most pie recipes we looked at were just for blueberry alone or cherries alone - what's with the segregated pies, people? Hybrids are good! Let fruits live together in harmony, we say. Jeff did find one like-minded baker out there, and so we gave this recipe from Kitchen Wench a whirl. Absolutely amazing (though we used Jeff's crust recipe, so I can't vouch for that part)! We even made our first lattice crust:
It wouldn't win first prize at the Franklin County Fair, but not bad for a first effort.
We'll definitely be on the look out for sour cherries in the future, and, I have a new found appreciation for blueberries as well. I often avoid blueberry desserts because they're too sweet, but this was just perfect. And I was curious about the addition of the almond extract, but again, it just added a subtle little something extra.
If only pies lasted longer...
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