Living in western Washington state (as I did in my late teens), there are certain things that one begins to take for granted. Yes, the weather will be oppressive for fully three-quarters of the year. Yes, you’re living under the ever-present threat of volcano eruptions. Yes, the coffee is ubiquitous and awesome. Ditto the beer. (They’re called coping mechanisms.) Yes, the seafood department will be larger and better-stocked than the meat department. (This is awesome.) But by far, one of the best things that you start to take for granted around there is the summer fruit.
I have memories of midnight runs, galloping past strawberry fields that I couldn’t see, but could smell. I have memories of picking up flats upon flats of freshly-picked berries from local farms on my way home from swim practice. And yes, I have memories of the splat-pattern they made on the dash and windshield when I had to slam on the brakes. But perhaps most of all, I remember the pies: oh, the pies. Blueberry & raspberry, strawberry, and of course, my favorite: bing cherry.
It’s something I wait for all year. Around May, the too-red bings start showing up in the grocery stores. Mister Om-Nom Sauce — whose absolute favorite fruit is the cherry — starts badgering me then to buy them. But he doesn’t understand (or, more likely, care). He’s never lived in the Pacific northwest and he doesn’t know that the proper color of a bing cherry is black. These will eventually trickle in to the produce departments, but not until June (or even July), and which point I pounce. I buy pounds and pounds of them, eating them until my fingers are stained black, fighting off Mister Om-Nom Sauce so that I too can get my fill. And I also have to zealously guard the extra cherries I buy for the fresh cherry pie I will make. Look, people, I only make two (sweet) pies a year (pumpkin for Thanksgiving is the other), so this is like the main event of summer in my kitchen.
But now we live in Ohio, far far away from the Pacific northwest — farther, in fact, than I’ve lived since, well, before I moved there at 15 — and I’m starting to fret, for it is three-quarters of the way through June and there are no cherries in the grocery stores. I had initially been wondering what the heck I was going to do about the crust since butter is currently grasa non grata for me and an all-lard crust is so delicate that a lattice would be impossible (I’ve since solved this problem; see the variations section at the end of the recipe for details if you need ‘em). But now I find myself with an even worse conundrum of no cherries!
I have found a modicum of solace at the local farmers’ market though: a local vendor was selling sour pie-cherries, so I promptly bought up a pie’s worth. It’s not quite the same as a bing pie, but it’ll do until the good stuff makes its way to Ohio.
I will post this nonetheless though, because surely there are those out there with a happy surfeit of bings who are looking for a recipe. I offer up photos from pies past which are doing nothing to slake my desire of this pastry and am only now beginning to understand that last summer, when I made two pies simultaneously (which required being on my feet for hours, making crusts and pitting fruit) despite being seven months pregnant, that it was a really good idea to make all those pies because the extra tastes I enjoyed then are likely to have to last me through a sadly cherry-less (and thus cheer-less) summer.
Cherry pie (albeit with sour cherries). No one has ever given me a prize for clean pie-slice extraction. True story.
Click for the recipe →