While we were visiting Mom, I told her that I was in the mood to bake something. She simply pointed me toward the cherry tree outside.
This is truly baking from scratch…as long as you don’t count the crust!
My mom, who picks and freezes quarts and quarts of cherries each summer, has a handy little pitting tool. Still, this chore took about three times as long as the picking.
I followed a recipe for fresh cherry pie from a vintage Better Homes and Gardens cookbook–remember the one with the picnic-plaid cover? It simply called for three cups of cherries, a cup and a half of sugar and a quarter cup of flower. I added a bit of salt and vanilla.
Lattice tops are my favorite, usually because it makes rolling the top crust less stressful as there’s no need for a perfectly smooth round. Recent time crunches have pushed me to turn to Pillsbury, but I still love a pretty lattice.
Eighteen hours of pitting and picking later, here’s the finished product!
It was totally worth it.

























