High Time for Summer Pies
I have to tell you a story…even though it is a little sad. The crop on my 3-year-old Montmorency Cherry Tree has been shaping up so nicely. Every day I’ve been going out to see it and decide if the cherries are at the peak. Now, we’re not talking about a lot of cherries as this is still a young tree that is just below my shoulders in height. Last year my prize crop was a handful a cherries. This year I just knew there would be enough for one full size pie baked in a 9″ shallow pie pan. All I needed would be 4 cups of cherries.
Late last week, I picked the ones that were ready…a bit over 1 cup. The night before last, I saw that the remaining cherries had ripened up and would be ready to harvest in the morning. It looked like there would be just enough to fill that pie pan. I headed out to pick them first thing yesterday morning and guess what? Apparently the crows decided that they were perfect, too! Not one of my beautiful ripe red cherries were left on my little tree. Lesson learned. I’ll be there early bird next year and won’t give them a chance to steal even one of my precious cherries.
You might enjoy reading this blogpost I wrote in 2011 about my love of pie cherries.
And here’s the recipe for the cherry pie that has won not only blue ribbons, but best of show, too!
Lemon Meringue Pie Virtual Workshop
Now, one more thing to share with you. I’ve added a Lemon Meringue Pie Virtual Workshop to the class offerings and registration just went live today. Here’s the link if you would like to join me in your own kitchen.I’ll be adding more virtual workshops soon and I’ll let you know when I do.
Be sure to harvest that fruit before the birds do!