I’m not talking about canned* pie filling, either!
My husband blessed me this year with a cherry pitter, and I couldn’t be more appreciative! These cherries were picked from our aging tree out back and stored in the fridge for about a week. My youngest sat beside me (practically in the sink) while I stood there for half an hour pitting cherries — much better than two hours using a knife! I had been asked to make the pie sweeter this year, so I went ahead and tossed in some sugar with the cherries while they waited to become filling.
A few days later, I’m ready to make a pie, hubby having guests over and all. So I rely on Betty Crocker’s cherry pie recipe. I blend up a double pie crust.
We baked, cooled and enjoyed, especially served warm with some vanilla ice cream. That’s what the end of summer is all about. I should have taken photos of the blueberry pie I made two weeks ago! That one didn’t last long, either!
*It should probably be noted for those of you who are only used to canned cherries that wild cherries have a tougher skin. I think it makes it more hearty, but for some it takes some getting used to, right, dear?