I could hardly believe my eyes when we pulled up to my sister-in-law’s house the other day. Across the road, bordering a field that my father-in-law owns, there were hundreds of cherries hanging from the trees. I held back my excitement long enough to ask if anyone picks those? All I got back was a funny look. They had never noticed the cherries!! That was last week and the cherries weren’t quite ripe yet. We did go up to the beach for the weekend but we came home first thing Sunday morning. I have a bad sunburn (stupid me!) so I certainly didn’t want to lay on the beach anymore and we were both ready to go home. Brian went to cut hay and I headed over to pick cherries. The whopping total: 8 # 13 oz.!! That took me a good part of the morning. Back home I pitted them all. Since our 5 tv channels suck and I canceled Netflix I set up my labtop next to me and watched the first 4 weeks of Here Come The Newlyweds while I pitted. After experimenting with different methods, I liked using a drinking straw and popping the pits out
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Traditional 4th of July Pie
I’ve been making this pie almost every 4th of July now for several years. I think I missed last year so it better be extra good this year to make up for it. Start with enough dough for a two crust pie. Roll out half of the dough and place it in a 9 inch pie pan. Roll the other half out in to a circle around 10 inches across. Cut 6 strips from that, about 3/4″ wide each. You’ll also need to cut out 6 stars from the dough that is left. I used a paring knife to cut my stars but you could use a small cookie cutter if you want them to be perfect. Next, go ahead and get the filling ready. I normally use cherry and blueberry but this year I used strawberries instead of cherries. The strawberries are some that I froze last weekend, the blueberries I picked and Foodsavered a long time ago. If you’re using frozen berries be sure to drain them well. Large berries should be sliced or cut in chunks. Here’s what you’ll need. Red Portion:2 – 3 cups red berries (cherries or strawberries)2 tablespoons lemon juice3/4 cup sugar1/4 cup cornstarch
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