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Filtering by Tag: cherry

Sour Cherry Pie

Patricia Reitz

Sour cherries may not be good eating out hand, but they make the BEST cherry pies!  Their season of availability is very short, only appearing at the market for a week or two each spring, so I pit and flash freeze them (here's how) so I can enjoy that fresh springtime flavor any time of year. 

And hey, if you have a batch of super flaky all-butter crust in the freezer too, you could whip a pie up in no time.  Seriously, can you imagine how happy you'd be to enjoy gorgeous pie on a cold winter day?  Your birthday?  Valentine's day? 

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This pie is a cinch to make.  Just line a pie plate with a bottom crust.....


Stir together the pie filling and pour it in, top with a lattice crust, and bake. Use a cute little cherry crust cutter to decorate your pie, if you like.  I like! 

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Make someone's day.  Make pie! 

Items used to make this recipe:

Sour Cherry Pie

makes one pie


  • double crust recipe (here)

  • 2 pounds sour cherries, stemmed and pitted (fresh or frozen)

  • 1/3 cup tapioca starch

  • 1 cup granulated sugar

  • juice and zest of 1 lemon

  • 1/2 teaspoon fine salt

  • optional egg wash and turbinado sugar for the crust


  1. Roll bottom crust and place in glass or ceramic pie plate.

  2. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.

  3. Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.

  4. Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.

  5. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.

Very Cherry Gelato

Patricia Reitz

In honor of National Ice Cream Day, I'd like to share this recipe for Very Cherry Gelato. The cherries are roasted, which not only intensifies their flavor, but it also prevents them from freezing too hard in the ice cream (a tip from David Lebovitz). Let's get churning. 

I love Boyajian products and this stuff is pretty amazing. If you don't have any, feel free to use Kirsch, Amaretto, or Bourbon.  

The cherries are left whole with the pits inside.  Sprinkle with a little sugar and a splash of natural cherry flavor (or other alcohol).

They roast in the oven for only 15 minutes.  They'll lose a little of their lovely color, but the intensified flavor will more than make up for that.

The pits are very easy to remove after the cherries are roasted.

Oooh.. and look at all that lovely cherry juice.  It's packed full of flavor so we'll definitely add it to the ice cream.  Here's the recipe.

Items used to make this recipe:

Very Cherry Gelato

Printable Recipe


  • 40 whole sweet cherries, stems removed

  • 2 tablespoons sugar

  • 1 teaspoon natural cherry flavor (or Kirsch, Amaretto, Bourbon)

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 4 egg yolks

  • 1/2 cup granulated sugar

  • pinch of salt

  • 2 teaspoons vanilla extract


To prepare cherries:

  1. Preheat oven to 400F.

  2. Place whole, stemmed cherries in an oven safe dish. Add 2 tablespoons sugar and natural cherry flavor; toss well.

  3. Roast cherries, uncovered for 15 minutes. Remove from oven and allow to cool.

  4. Using gloved hands, remove pits and discard (save the juice from the pan). Chop cherries into small pieces. Store cherries and their juice in an airtight container in the fridge for up to 5 days.

To prepare ice cream base:

  1. Whisk together egg yolks, sugar, and salt in a bowl; set aside.

  2. In a heavy bottomed saucepan, heat the milk and heavy cream together until small bubbles start to form around the edges of the pan.

  3. Slowly whisk about 1/2 cup of the hot milk/cream mixture into the yolks.

  4. Pour the egg yolk mixture back into the milk/cream mixture and heat over medium-high, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.

  5. Pour ice cream base into an airtight container and refrigerate overnight.

To make ice cream:

  1. Process ice crema base, chopped cherries, and cherry juice in an ice cream machine following the manufacturer's instructions. Makes about 1 quart.