Sweet Cherry Pie

Pie eaters, when you wake up grouchy and feel like listening to Cat Steven’s “Oh Very Young,” making a sweet cherry pie can feel like an impossible task. However, because I’m working on a deadline (and the thought of eating cold buttery crust dough made me feel like getting out of bed) I forged through. The hand pitting of the cherries felt meditative but the grouchies followed me into the process of rolling out the dough, and when it ripped halfway through I almost cried. It wasn’t until I pulled the finished pie out of the oven to cool that I remembered that pie making is a creative process, not an exercise in perfection. The pie was delicious, beautiful and a joy to share with everyone at the party I took it to.

With this pie, I made the dough the day before so it could sit in the fridge over night. I’m still having a confusing time trying to figure out how long to let the dough warm up after it’s chilled before rolling it. Anyone out there in Pieland have any suggestions? When I watch videos of Martha rolling out dough I mostly feel like punching her and then I have a hard time focusing on what she is doing (OK, I don’t really want to punch her but I would like to be the one to reveal to the world that she is actually a robot). I’m wondering if anyone out there would like to barter a crust making tutorial in exchange for some nursey skill I could offer, like assessing the functioning of your cranial nerves (actually don’t watch the link, it’s really boring).

Moving on, for this post folks, instead of discussing the hard science of botany, I would like to turn your attention to the flimsy science of the US Farm Bill. I wanted to include this because we talk a lot about food here at Pie Time, but I think it’s also really important that we talk about farmers and farmland, as without them, there would be no pie. I’m not gonna lie people, the government-agricultural complex is super complicated. As an example from my personal life, my family’s farm in Ohio is subsidized by the government through the Farm Bill. A few years ago, my younger brother and I were talking about starting a vegetable garden on a part of the farm that had not been in cultivation for 40 years. My father told us if we planted crops for human consumption on that land, we would lose our farm subsidy. The crops that grow on our 100 acres currently (corn and soybean) are for cow feed only. If we started growing food that we could eat, the government would no longer subsidize us. Am I the only one that thinks this is WAY sketchy? I found this really helpful article about the subsidy conundrum, if my story has created an itch that you would like to scratch. The article had some really good suggestions about changing farm subsidies that made me rub my hands together really fast! (Something I do when I get excited.) So, if you want a similar feeling you know where to go.

p.s. Dear Reader, this week’s Pie Time post is in honor of my good friend Ryvka. I heard through the pie-loving community that she might enjoy a cherry pie on her birthday and, though I could not share a piece with her as she is currently north of the border, this pie was made with lots of love for you, Ryvka.

p.p.s. Mondays are official Pie Time Post Days so watch out!!!!

4 thoughts on “Sweet Cherry Pie

  1. I love being addressed as “pie eaters.” And Molly, how did you know cherries are my FAVE! Sours, as in the best sour cherry juice, or sweet like in this pie.

  2. i can’t believe you hand pitted them! i used a cherry pitter once that a friend had and it was so magical. i was kind of blown away.

    i’m no crust expert but have had some success at it when i makes pies… it depends so much on the season and how hot it is in your apartment i think. the last time i made pie crust the dough almost turned to cookie dough because the butter warmed up so fast. so i stuck it in the fridge for 30 minutes once in a ball and it was fine. what works for me is using a whole lot of flour on the surface i’m rolling and the rolling pin. mostly it’s been good.

    (p.s. i made blueberry mint lemon popsicles yesterday. mmmmm)

    • OMG! Popsicles! Where did you find the molds? I have been looking but no luck. Also, I think the season is for sure throwing a wrench into my rust making. The butter is melting so fast! But they turn out OK after baking so I guess I shouldn’t complain. Thanks for the tips!

  3. Molly- thank you for breaking down the absurdity of how farm subsidies work in this country so that it’s clear that the system is set up to discourage people from being self-sufficient. From Puerto Rico to Ohio, people on land controlled by the U.S. have been forced to abandon the historical practice of growing their own food and have become dependent on imported and factory produced food while living on some of the most fertile land around!!! It makes me so mad.

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