. . . I don't know how that young thing does it in a cat's wink, but as for my cherry pie, I'd say (if I may say so myself): it's worth the wait.
No, I don't mean the three hours it took me to make it, once I got my mind made up to do it.
I mean the three decades that I've been old enough to bake a pie, and haven't done it.
Mom, thanks for the cherries, the pastry blender, and the excellent advice. Especially the part about how I could have had it done, instead of worrying about it. (By the way, I ate the first slice, to see how it turned out, and found a pit in my very first bite. But the rest - oh, those are good cherries, Mom.)
Was it my imagination, or was there a sudden little rush on cherry pie after that first farmer bought a piece of mine?
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5 comments:
Looks great, Laura. What kind of cherries are they? Prairie grown?
congrats on the pretty pie! It always takes me a long time to work up to pies too, but when I do, I just go ahead and do, well, as many as I can in one go.
Prairie-grown Evans cherries. Mom says people just can't believe they're grown right here. "But they're big!"
Here's a picture of the cherry trees blooming this spring (even though I hastily labelled it "apple blossoms").
You know, I was reading about those the other day. There's a nursery south of Edmonton specializing in fruit that's been bred for the prairies. They had the Evans cherry, but several other variety of large cherry, too, and lots other luscious looking things that actually grow here. I'll try to find the website again.
The Evans is tart - great for baking, but I'm not sure if even my Dad will eat them straight.
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