The Fourth of July and cherry pies were meant to be together. If you tend to grab the pre-made cherry filling, and have never attempted a homemade one, you’ve been seriously missing out. Pick up a couple quarts of sour cherries (sweet ones will do too), and a cherry pitter, and get to work on one of the most delicious pies you’ll ever have!
Pies are a pretty big deal at Brooklyn Supper, so when the warm weather meant that sour cherries showed up a few weeks early this year, I was thrilled to have a few extra weeks to work out a new cherry pie recipe — a sour cherry and lime pie. The tart and tangy filling turned out great and, also exciting, was the rich flaky crust I managed with a rustic, locally-milled flour. This is a crust that I’ll be making again.
Interested in making this pie for yourself? Head on over to Brooklyn Supper for the recipe.
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