There is nothing like a fresh, tart cherry in the summer. And, since this has probably been one of the best summer’s I’ve spent in Chicago (close second to the first summer of 2007) I had to indulge in tart cherries ripe from the farmer’s market and Ellis Family Farm.
It was nearly 90 degrees in my kitchen when I was finished baking this tart cherry pie (which resulted in killing the yeast in the bread I was also baking!), but it turned out perfectly. Somehow I have lost the recipe to this particular cherry pie. There are a lot of recipes out there - some say cook the cherries, some say don’t. I did not cook the cherries, and honestly the filling is the easiest part.
The crust, and lattice is the hardest! Because it was so hot in the kitchen the first layer of crust for the bottom began melting as I was rolling it out so I had to piece it in the pie plate. I thought to myself, “Where is my mother-in-law the best pie baker ever when I need her?” She baked all the pies in one night for my wedding - amazing! Somehow I found my rhythm, and the lattice went much easier. It’s not perfect, but I appreciate a little imperfection in my cooking.
