The Ultimate Cherry Pie — Summer Fest
It's week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we've delved into cucumbers and peaches. This week we're getting creative with cherries.
What tastes better than sweet, crisp cherries plump with juice at the peak of the summer season? Sweet, crisp cherries in a warm, delicious pie, of course. Bing cherries range in color from a deep crimson to almost black, and their firm flesh makes for a perfect pie filling. Add a bit of quick-cooking tapioca to thicken the mixture, and you're all set to pour it into an all-butter pie crust like the Food Network Magazine version above.
For a finishing touch, brush the crust with heavy cream and sprinkle with sugar. The end result is a golden-brown crust and rich filling so good you'll lick your fingers clean.
Talk to us: What’s your favorite way to eat cherries? Tell us in the comments or join the conversation on Twitter at #cookingwith.
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