It’s cherry season here in Germany… and they are EVERYWHERE! Last week I think my husband and father ate at least 10lbs in cherries. All of them bought from a little German lady and her cherry stand on the side of the road here in Bavaria. Yeah, they’re that good. And yeah… I got more.
Last night, my friend Mareile brought over 6 cups of fresh cherries from the cherry tree in her back yard. More fresh, local, German cherries. This time… I hid them from my husband and father so I could make pie. Cherry pie. Oh yeah…. fresh cherry pie.
Granted… I’ve never made cherry pie before. BUT, I have made plenty of other berry pies so I figured this couldn’t be too difficult. And I was right. It wasn’t hard. It was pretty darn easy.
Although… pitting the cherries proved to be a challenge. I didn’t have a pitter. LUCKILY one of my fabulous readers suggested I use a straw to pit the cherries. Which is exactly what I did. I took my green straw from my Starbucks reusable iced coffee cup and poked it through each cherry to get the pit out. Worked like magic! I got cherry juice all over my fingers and table… but it was so worth it. Took about 15 minutes to pit 6-7 cups of cherries. YUM!
Now… you could prepare this filling while the cherries are ripe and in season and then store it in your freezer until you’re ready to turn it into pie. OR you could just pour the filling into a pie crust and use it right away like I did.
And like I’ve said a million times before… I don’t make pie crusts. I suck at it…. so I used a premade crust. (Which I happen to enjoy, actually!)
CHERRY PIE FOR THE WIN!