Oh what a beautiful mooooorning! Oh what a beautiful daaaaay! Who knows that song from “Oklahoma”? It’s a classic right? Here’s something shameful: I’ve never seen it. I know the song because there is a preview for it on the double VHS tape of Sound of Music that we had growing up (that I watched all.the.time). But it’s such a great song and is just how I’m feeling this morning. Much of this has to do with the fact that my windows are open and the 110 degree weather of last week seems to have passed. HALLELUJAH! Good feels also might be from the fact that I bought a bunting this week and nailed it to the fence out front. If I had heard myself say that sentence a few years ago I would have had no idea what I was talking about. I’m not much one for decorating and I feel like bunting is Advanced Decorating Vocabulary. But I’m all in the spirit of 4th of July this year, probably because I’ve been obsessed with listening to Hamilton since we saw it in San Francisco a few weeks ago. BRING ON THE PATRIOTISM. I AM NOT THROWIN AWAY MY SHOT. Sorry I’m yelling. Let’s talk pie. (4th of July pie!! I’m just like my country, I’m young scrappy and hungry—- okay somebody cut the mic already.) Can you guys find fresh tart cherries at your grocery store? I never see them. I feel like that’s the kind of thing you need to go to the farmer’s market for, which I should probably do sometime. But until then, canned tart cherries. They make for a delicious pie. (Just don’t use sweet cherries, those beautiful dark red Bings you see at the store. They are too sweet for pie and would be better off being placed directly in your mouth.) The best cherries for this pie are Morello cherries, you can get them at Trader Joe’s or online. The Oregon brand of tart cherries at the grocery store works fine too. Normally I would scoff at spending so much time on a pie only to use canned cherries, but I swear you guys, this pie is amazing. And anything that is this pretty is just fun to eat anyway. I promise it’s not that hard. Pies look intimidating, but they just take a bit of practice. The top of this pie is actually pretty easy because you don’t even have to lift an entire pie crust, you just cut out the parts you need. Easy peasy. And all your friends will ooh and aah. I made this pie twice because I overcooked the crust the first time. It’s always such a tragedy when you spend all that time rolling out dough and then ruin it in the oven. I think part of the problem was all the jagged edges from the stars, they cooked faster. I also baked it at 400 degrees F for 50 minutes, and didn’t cover it for the first 20 minutes, so that didn’t help. If you want to try doing all stars (like the above photo), use the foil shield the entire bake time, and switch the oven temp just like it says in the recipe below. Sorry I forgot to take more detailed pictures of cutting out the top crust! If you squint your eyes you can see the swirly lines (for the stripes) from the knife I used. I used a non serrated paring knife. I cut stars from the rest of the dough using a star shaped cookie cutter. Here’s how to make the crust shield. I feel like this pie is going to outer space. Also ignore the banana peel and random glow stick. OH! I almost forgot to mention my new recipe plugin! (That’s the box below where my printable recipe shows up, for those who don’t speak Computer.) Check it out. Hopefully it will be a little easier to print the recipe now. And now a photo will show up on the page when you print! So many people have asked me for that over the years, it’s finally here! Yay! More 4th of July recipes coming later this week! Oh have a beautiful morning and a beautiful daaaaaay!
PIE PIE PIE!!!
Peach Apricot Slab Pie « I just posted this last week and I’m still a little obsessed.Chocolate Cherry Hand Pies:Blackberry Pie « I’ve eaten more of this pie than any other. My mom makes it for EVERY holiday. It’s the best.Deep Dish Cherry Pie from Pint Sized BakerFavorite Cherry Pie from Comfortably DomesticPresident’s Birthday Cherry Pie from Boulder Locavore
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