Cherry Pie

I come from a pie making family - both sides, grandmas, aunts, mother - they all are masters at the art of the pie. I have always been mystified by pies, specifically the crust. To be honest, it's intimidated me; I have always thought it to be some magical act when everything came together in a perfect combination of flaky, crunchy, and tender. For this reason I've shied away from making pies. I tried once in college without huge success and have been reticent ever since.

Well, this past week I came to the conclusion that I cannot call myself a part of my family unless I master this tradition. I decided to use some of the tart cherries that I froze several weeks ago and make a cherry pie, a classic for my family.

I followed my mother's detailed recipe with only slight difficulty getting the dough rolled out big enough to cover the bottom and top crusts. My crimping technique on the outside crust is going to need some honing, but at least I get some extra points for attempting a cherry design on the top, right?


As for the final product, well, do I really need to say anything...?