Sour cherries are a truly seasonal fruit: unlike raspberries or blueberries, they can’t be grown year-round in a hothouse. Last year I let the short season pass me by, and this year I was determined not to miss it again. When my parents mentioned that they were going cherry picking a few weeks ago, I jumped on the chance to stock up. My mom asked me how much I wanted, and I told her “as much as you feel like carrying!” :) She’s the best mom ever: she picked me eight pounds of sour cherries, and felt so bad about how long it would take me to pit them, that she came over one afternoon and pitted all of them while watching a movie! So of course I shared samples of all my baking adventures with her… not enough of a thank-you for all her work. I’ll find a way to make it up to her somehow!
I think this is actually the first time I’ve made a sour cherry pie, and this recipe from the Gourmet Today cookbook was highly praised by the author of the Gourmet Project blog, so it’s the one I picked. Bon Appetit featured a cherry pie on one of their recent magazine covers with small holes cut out of the top crust rather than the traditional star-shaped slit. I don’t have any tiny biscuit cutters, but I found that the bottom of a cake decorating tip was the perfect size to achieve this effect! I like the way the larger holes reveal more of what the filling of the pie is (which is better for photographs), although those who feel squicked by the appearance of lotus seed pods would probably prefer a less hole-y crust. :)
The pie was fantastic; not too tart and not too sweet. To thicken the filling, this recipe uses a combination of both ground tapioca and cornstarch. At first I was wondering if this would make it turn out too thick or gelatinous, but it turned out perfect for the amount of juices generated by the cherries. The touch of cinnamon added a really nice nuance to the flavor without being overwhelming. I would definitely make this pie again during next year’s sour cherry season! Or I may have to break out the gallon-size bag of cherries stashed away in the freezer… maybe mid-February when everyone could use a little touch of summer. :)