It feels like we just started summer break but as I looked over the calendar this morning I realized that summer is, in fact, almost over. Well, summer break anyway – I have a feeling the summer heat of August will be bearing down on us soon enough!
Avery starts kindergarten this year – he’s so excited and that’s all I really ever wanted for him – to love school as much as I did. We’ve been working on “homework” this summer in preparation of his first year of school. Nothing hard, but just little things like a word jar where he can pick out a word to spell, define and use all day that day, and little prep books to trace his letters and talk about shapes and such. In no way am I trying to take over his summer break with school work because it is just that – summer break – but he’s really enjoyed his brief homework time here and there, some brain stimulation if you will.
We’ve played with friends, and on bikes and in the pool; we’ve splashed, danced, and hiked; we’ve visited family, farmer’s markets, beaches and museums; and we’ve definitely had our fair share of fun this summer. I did ask him if he had a favorite memory of this summer and he replied in typical Avery fashion and said, “I don’t know” which just makes me think he has too many fun choices to choose from! haha.
Whitney starts preschool this year too which means a small break for mama this year!! It is only just a few hours a week, but my goodness I’m so excited. Don’t get me wrong, I love my kids and love being around them all the time, but dang, every one needs a break and I finally get one! I’ve got big plans for my few hours a week and they do not involve any chores, grocery store trips or loads of laundry – but instead things I love to do like make food, eat food, cook food and all things food blog related, right here!
Hopefully I can fit all my grand plans into the few (and I mean FEW) hours I have to myself. I probably will use at least the first free hour to dance around in a circle and celebrate my mock-freedom, but after that, I promise to get serious and down to business, and make yummy things like this sweet cherry pie.
I love summer fruit season because not only can you stuff as many ripe berries and stone fruits into your mouth as possible, you can also stuff them into buttery pie crust and bake up the most delicious desserts. This pie is no joke – full of sweet bing cherries, a buttery and flakey crust to die for – all you need is a fork. And maybe some vanilla ice cream to take this to a whole new levelSo keep your eyes peeled for big changes in a couple of weeks – some fun recipes, and hopefully some exciting projects that you will really enjoy. Until then – enjoy the rest of the summer… and this pie!!
sweet cherry pie
recipe by Martha Stewart
makes one 9 inch pie
one batch pie dough, divided (recipe here)
2 pounds Bing cherries, pitted and halved
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 large egg yolk, beaten with 1 tablespoon milk, for egg wash
turbinado sugar, for sprinkling
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with your fingers all around the edge.
Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.