We've missed the Traverse City Cherry Festival, but we're going to make it one of these days (my in-laws have a place near Point Betsie). In the meantime, how about this recipe for pie? I just realized I had it -- I had copied it from elsewhere, perhaps from this BB? I haven't made it, so I'd love to hear how it turns out!
"This is the one I got at the Traverse City Cherry Festival a few years back..."
TRADITIONAL CHERRY PIE
Makes 8 servings.
2 (16-ounce) cans unsweetened tart cherries or 4 cups fresh or
frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca or cornstarch
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine
If using canned cherries, drain them well. Discard the juice or save for another use. If using fresh tart cherries, pit them. If using frozen cherries, it is not necessary to thaw them. Combine cherries,
granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie. Bake in a preheated 400-degree oven 50 to 60 minutes, or until crust is golden brown and filling is bubbly.
Decafalon (n.): The grueling event of getting through the day consuming only things that are good for you. (one of the winners from the Washington Post Style Invitational)