I Can Bake a Cherry Pie

Fast As You Can Blink an Eye?

Author’s Photo: Montmorency Cherry Tree Bearing Fruit — Who will get it first? Me or the birds?

The birds sampled a few, but left plenty of untouched, tart, ripe cherries for me to pick.

Author’s Photo: What shall I do with them?

Wash and pit for starters.

A pie is so predictable.

OK, pie it is.

Author’s Photo: cherries enhanced with sugar, almond extract and tapioca — to thicken the juice

What’s next? Crust! Shortening, flour and a pinch of salt cut together into crumbs. Chill and roll.

Assemble rustic style — no time for weaving lattice.

Author’s Photo: oven ready

Forty minutes in the oven and voila— cherry pie!

Author’s Photo: C’mon over.

Blink an eye? No way!

I started picking cherries last weekend — fighting the robins tooth and nail for each and every piece of fruit.

I pitted long enough to watch a forty-five minute episode of House of Cards.

The rest — not so time consuming.

Do you know the story of The Little Red Hen?

I am wondering if I should eat this entire pie by myself.