Cherry Pie…. my favorite but only when the cherries are rich and robust and so filled with a concentration of flavor that their thin skins can hardly contain them. It’s upsetting that they don’t make it to July because when at their peak, cherries, especially those found at Murray Family Farms, taste like fireworks in your mouth. I think of them as patriotic but I am not at all sure as to why.
Those mini pies look unbelievable! Is there a recipe to accompany the photo?
The recipe is really easy…. you just need amazing cherries which we won’t have until next year. Add sugar to taste, a squeeze of lemon and a couple of drops of really, really good balsamic vinegar which brings out the depth of the cherries and puts this dessert over the top. Bake until bubbly and serve with ice cream. Yum. Can’t wait til cherry season next year!