From the kitchen of One Perfect Bite...The highlight of Bob's birthday celebration was a parade of his favorite pies. The first, of course, was the blueberry icebox pie featured here a day or so ago. Today, I want to highlight a sour cherry pie. It's one of the best pies I've ever tasted and it was a regular feature in the summer kitchens of my Midwestern childhood. Bob's family lived about a mile from my own and we were exposed to many of the same foods as children. We both love this dessert and share memories of pitting cherries for the pie. We are of an age when it was not unusual to see children sitting on stoops helping to prepare fruit or vegetables for the dinner table. That means we shelled peas and learned to string beans at a very young age. We also had impressive paring knife skills. For a long period of time, folks my age reveled in the development of frozen food and thought that Clarence Birdseye deserved a special place in heaven for his part in making food preparation so much easier than it had been. The grand irony is that we have come full circle and are now back to shelling peas and stringing beans for our tables. To make this pie you are going to need frozen tart or sour cherries that have been pitted. If you opt to use fresh cherries make sure you weigh them after pitting to assure the proportions in the recipe remain the same. I'd also suggest adding an extra tablespoon of tapioca because they will release more liquid as they cook. You will need enough pastry to form a one crust pie. While a homemade short crust is ideal, a commercial product will also work well. This is an easy pie to make and the streusel topping makes it a bit unusual. The recipe can be found here.
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Three Years Ago Today: Four Years Ago Today:
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