It's been a while, hi! How are things? I'm happy to be back here, happy to be talking cherries and pie. I think cherries are sorta summer's comfort food. Up there with a cob of corn and a cone of ice cream. Perfect in a pie or between layers of a chocolate cake. Perfect from the passenger seat of a car. As kids we'd wait all year for cherries. I remember the stacked
Okanagan Valley crates lining the edges of roadside stands. The kinda places we'd pull over
the car on our way to
the cabin. All to eat cherries as a snack and spit the pits onto the passing road. It feels like yesterday. But here I am rambling on about cherries and childhood, when I should be introducing
Yossy and her Sweet Cherry Pie. In my books,
Yossy's a bit of an authority on pies, her blog
APT2 Baking Co is just one of those places that'll make you feel like baking. One of those places on the internet that's worth coming back to. And with that,
FOR THE LOVE OF PIE — a series that celebrates the simple things with
Yossy Arefi and her Sweet Cherry Pie. xo, N
WHO? Yossy Arefi WHAT? Sweet Cherry Pie
WHERE? I'm from Seattle, live in Brooklyn, and love to eat pie anywhere. Preferably outside.
WHY? Summertime is pie season and there's nothing better than tucking the season's finest fruit into a buttery, flaky crust. Tart cherries work best for pie, but they are around for such a short time (and are hard to find in some places) so I've used sweet cherries with a generous amount of lemon juice here which does the job just fine.
BEST SERVED WITH? A scoop of vanilla ice cream or a dollop of whipped cream enriched with creme fraîche.
ONE OR TWO THINGS? Magical summers in the Pacific Northwest. Campari and soda with lots of ice.
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photos:
yossy arefi