{"id":1631,"date":"2016-05-26T23:01:47","date_gmt":"2016-05-27T03:01:47","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=1631"},"modified":"2023-11-14T12:40:18","modified_gmt":"2023-11-14T17:40:18","slug":"cherry-pie","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/05\/cherry-pie\/","title":{"rendered":"Cherry Pie"},"content":{"rendered":"

Red Cherries are in peak season around May-June here, and they are one of my husband Ben’s favorite fruits. This year we decided to try out our new cherry pitter, which is a handy tool that’s shaped like a stapler and you can pierce out the cherry seeds very efficiently. We had Ben pit 4 pounds of cherries in no time, mostly for this pie but with lots leftover for munching as well. We decided to learn how to make a lattice top crust for this pie (actually quite easy to do! – check out the\u00a0Pie Crust recipe<\/a><\/strong><\/em> for\u00a0step-by-step instructions and pictures), and we’re really happy with how pretty it turned out! Looks like a real pie! And the taste was delicious, too. Just lots of cherries, some sugar and a touch of almond extract which really does bring out the aroma and flavors of the cherries. We’re definitely going to be hooked on this pie for every cherry season to come!<\/p>\n

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Cherry Pie<\/h2>\n
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<\/g><\/svg><\/span> Servings <\/span>1<\/span> 10-inch pie<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For the filling<\/h4>