We were invited to a July 4th party this year in our new hometown of Germantown, NY, where we met some lovely people who live in the area. The hosts, Alex & David, are the ones who introduced us to this special place in the Hudson valley. The food that evening was all vegan, homemade and delicious.
The cherry pistachio pie that Alex made was especially delicious and I couldn’t stop raving about it. As we were leaving, we were gifted with a huge bag of freshly picked local cherries. Next day I pitted them all and stuck them in the freezer for when I’d have the time to duplicate the pie we had that day.
I found several recipes online, and chose one from The Sweet Melissa Baking Book. It didn’t turn out exactly like the July 4th pie, as I think that one was made with graham cracker crust, but it was close enough and also delicious. I meant to take a photo of a slice, but we served it to company and it went so fast I forgot to snap a pic. Here’s the recipe I used and a couple of before and after shots of the whole pie.
Cherry Pie Ready for the Oven
The only alteration I made was substituting arrowroot for the cornstarch in the cherry filling. And I made my usual simple piecrust with about 1 cup whole grain pastry flour, 6-8 tablespoons of butter, a little salt and some ice water.
There are fresh cherries aplenty in this part of the country right now, so give it a try. It’s quick, easy and oh so delicious.
Cherry Pie Ready to Eat
It was so good.
where did it go?