John's cherry trees were LOADED this year...So, the big question is, 'CAN SHE BAKE A CHERRY PIE?"
OF COURSE SHE CAN!! The hardest thing is to remove the pits...I use a bobby pin...
Buy the rolled up refrigerated pie crusts from the grocery store. JUST DO IT. I make a fabulous homemade crust -- but the truth is -- nobody can tell the difference -- so WHAT'S THE POINT?? The refrigerated crusts are a WONDERFUL INVENTION...and it's not like I didn't just spend two hours picking and pitting the cherries!!
4 cups of pitted cherries
1 cup of sugar
3-4 TBL tapioca
1 tsp vanilla
Mix and let it sit for an hour or so...pour cherry filling into the crust and dot with 2 tbl butter.
Wet the edges of the bottom crust before you place the top crust. Crimp edges together -- poke some fork holes in the top and bake at 350 for about an hour (until it starts to bubble over). Put an aluminum-lined cookie sheet on the rack UNDER the pie. Nothing will mess up your oven like a juicy cherry pie!!
Whew -- I forgot to take a picture of the BAKED pie. This is the next day...
Ahh, summertime!! I do soooooooooo enjoy writing about the Farro Family Food traditions...
and the answer to the original question is -- "yes, Charming Billie -- she bakes a delicious, memorable cherry pie..."
But only once a year...