PIE!

Anyone, and I mean ANYONE, must agree: this is the most beautiful pie you've ever seen. Come on, even people who don't like cherries would absolutely drool over this pie.

Beth and I made this pie together while I was visiting her and Chris in Maine last week. She happened to find some sour cherries, and there is no loftier goal of a cherry than to be made into a pie. We actually have a picture of me crying after eating it.

Making a pie is intimidating to some. But just like tying your shoes, it is an art that must be learned. There are no slip-on-loafer pies. And the oven is not your friend in the summertime, when pie is sooooo good, but one should just accept it and put ice cream on top.

Crust is important in a pie; it is the first impression your pie will give an eater. Crust recipes are very simple, and easier than falling down if you make it in a food processor. Most important is to decide if you want to use shortening, or butter, or both. All combinations are best served when they are refrigerated before rolling out, for at least 30 minutes. (This helps it hold together beautifully, so you look like a baking professional, even with witnesses.) Roll it out between two sheets of wax paper (cheaper than parchment), large enough for the pan, and let the excess hang over. Fill it, and then roll out your top.

Sour Cherry Pie

1 two-crust pastry recipe
4-5 c. sour cherries, pitted
1 c. sugar
1 t. almond flavoring (extra for Beth, less for Sean)

Crust recipes are really a dime a dozen; just use what your grandmother gave you. Sour cherries benefit from this much sugar. If you are in a sour cherry-deprived part of the country, you can mail-order them (pricey, but worth it), or use canned sour cherries. Do not ever use the sweet cherries in a pie. You will regret it.