I love baking with fresh just-picked Montmorency cherries. Their bright red color and tartness makes the best cherry pies, cakes and compotes.
Although I’ve always liked to bake pies, only occassionally would I bake a cherry pie with canned cherry pie filling. I didn’t like it. Shortyly after moving to Door County, I made a pie with fresh locally grown cherries. I can’t even explain how good it tasted! My husband and I ate the pie warm out of the oven, the crust golden and flakey, the cherries tart and sweet, their juices spreading on our plates. Cherry flavors were bursting in our mouths. We sat on the deck enjoying our second helping of cherry pie thinking…THIS IS THE LIFE!
Door County. Land of goats and cherry pie!