Cherry Sweetie Pie

This pie is a sweetie, indeed!

While checking out at Trader Joe's

with sweet cherries,

the lady scanning my groceries

asked if I had tried 

the 

Rainier Cherries?

She said they were sweet,

sweeter than the dark red bing cherries,

with just a hint of tartness.

How could I pass them up?

Both kinds of cherries, plum puree,

sugar, cornstarch and salt 

all cooked together

until thickened.

I love this step

Rose devised 

to ensure thickened filling.

Lemon zest and vanilla are 

stirred into the cooled cherry mixture.

Popped into Rose's 

Cream Cheese Crust

for a nice chill before baking.

Baked until the juices started to bubble,

aroma filled the house.

And then the three hour wait!

We made it one and half hours

and cut into it.

Huzzah!

The filling had the perfect flow.

The flavor is amazing.

The crust flaky.

If ever there was a perfect

sweet cherry pie recipe,

this is it.

~

The Baking Bible

by

Rose Levy Beranbaum