14 July 2013
sour cherry pie
One of my favorite things about living in Chicago in the summer is being so close to Michigan, one of the few places that produces sour cherries, which, I would argue, are more complex and have more flavor than sweet cherries. They are also better for baking.
I was over-zealous with the cherries, so they bubbled up over the lattice. Nonetheless, this was an incredible cherry pie. Just 1½ quarts cherries, a cup of sugar, 3 tablespoons of tapioca, some vanilla and almond liqueur, and a bit of salt. Sour cherries are complex, never cloying, and this was remarkably well-balanced, especially with a scoop of good vanilla ice cream.