Wind is a magical thing. It motivates change by agitating and knocking things around a bit. It makes straight hair curly. It inspires unexpected kisses. And it keeps hungry birds away so that you can pick cherries without getting your eye balls plucked from their sockets. Magical, really.
While most sane people were seeking refuge from the violent windstorm last week, I was standing on a ladder desperately trying to unburden my neighbor’s cherry tree. This was not an easy job, might I say. It was dangerous….but I like danger.
I am only grateful that my lovely neighbors weren’t home to witness this event, for they would have shook their heads with disbelief. “Is she the dumbest girl we know…or just plain fearless?” they would have asked each other. I prefer the latter explanation.
There is something so very humbling and perfect about harvesting one’s own food. While risking my life in the wind, I had a wonderful conversation with the tree. “Why, your branches look so heavy and tired. Here, let me help you. Now, doesn’t that feel better? If I fall, can I hold onto you for support? Ha! You’re tickling me! What was that? You’d like me to take some of your fruit as a gift? Thank you! I will cherish every bite.”
All Pictures Were Taken By The Brilliant Cowboy Evan Lentz
Sour Cherry Pie adapted from The Sweet Melissa Baking Book
Makes a 10 inch pie!
1/2 Cup All Purpose Flour
2/3 Cup Whole Oats ground into a course flour in a food processor
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/2 Teaspoon Salt
3/4 Cup Unsalted Shelled Pistachios, coarsely ground
6 Tablespoons Melted Unsalted Butter
Mix all dry ingredients together. Drizzle melted butter into the mixture and combine.
Sour Cherry Filling
2&1/4 Pounds Pitted Fresh Sour Cherries, or 2 Pounds Partially Thawed Frozen Sour Cherries
3/4 Cup Sugar
3 Tablespoons Cornstarch
1 Teaspoon Almond Extract
A dash of Salt
Combine the sugar, cornstarch and salt. Pour this mixture over the cherries and combine. Add your almond extract and toss your ingredients around a again.
Once you have your pie dough ready and waiting in your pie dish, pour your cherry mixture over it. Evenly distribute…then pour your crumble on top. Evenly distribute your crumble and pat it down a bit. Place pie on a baking sheet to prevent spillage. Bake at 350 degrees for about 1 hour and 20 minutes…or until bubbling. I froze my cherries…so I baked mine for an hour and 30 minutes to allow everything to fully cook. Eat and smile! I love this pie cold after it has been sitting in the fridge for a few days. Call me wierd, I don’t mind.