But if they have the flavor, doing as you say with the sour cream and Turbinado is a great solution.
Your cherries sound as if they suffered from weather-like ours did last year. These are the true sour cherry, so sour, but I do like things tart. I got so carried away talking about all those sour cherries, I didn't mention that your piecrust is absolute perfection-like a piece of Fenton crimped-edge custard glass somewhere around here. OH, my-that brings under-tongue tingles akin to sniffing the French's jar.Īnd how sour ARE they?-our two trees produced wonderful tart cherries, perfect for one of those good ole sugarful Southern Cobblers, but they were so small they were impossible to pit.Įveryone knew that every bite was a minefield, so they ate gently, enjoying every bite, and if we were outdoors, spitting the seeds off into the bushes.Īnd did you know the cherries are simply wonderful, smushed just a little bit in a bowl with the bottom of a heavy glass, and with a little sour cream and a bit of Turbinado stirred in? That's what I imagine your pie would taste like, but the pie warm and much more beautiful.
But when it comes to pies, c lassics are classic for a reason. Of course, cherries are great in cakes and preserves. Perhaps I will do something different again next season, but an argument can be made that, when you only have one or two shots-the brief few weeks to get those true, old Montmerencies-you should stick with what you love best. I can be a creature of habit (aren't we all?), and making this sour cream pie with cherries was, in part, a feeling that I should do something different than the usual cherry pie with lattice crust. My parents would take me when they came to visit. But I have fond memories of the place, where That restaurant is gone, replaced, I think, by a bar. Just to have that pie, which was topped with a streusel (optional, but really Sophisticated (for the time) New England food like roast pork, fresh local At the time it was a very good restaurant, runīy the locally famous Normand Leclair, that served traditional but slightly I first had it when I was in college at the Red Rooster Tavern But I like it better with something like blackberries orĪn old favorite.
Time I’d made this pie with cherries, and I confess that I wasn’t a huge fan. Standby of throwing some fruit in a rolled-out pastry and pouring over some I did make a pie, as you see, using the old New England
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