Cherry Harvest...

When we bought our home, one the features we liked the most was the two mature cherry trees in the backyard. So, after all of our projects over the past two years, we now have the time to harvest the fruit of our labor.  Literally.  So far we have 4 and a half gallons of fresh Sour Cherries, pitted and frozen down.  Later this summer will be the Peach harvest.

For now, it will be the "Best Ever Cherry Pie:"

1 1/3 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
4 cups pitted fresh or fresh-frozen (not canned) sour cherries, juice drained
4 drops almond extract
Cornstarch to thicken (about 2 tablespoons)
Pastry for Two 9-inch pie shells
Butter, cut in small pieces

Preheat oven to 425 degrees.

Lightly mix sugar, flour, cinnamon, cherries, extract and cornstarch.  Mix lightly but thorougly (allow fresh-frozen cherries to thaw slightly).  Pour cherry mixture into pastry-lined pan and dot with butter pieces.  Top with pastry, either in a lattice pattern or one piece.  Crimp sides to seal.

Bake 35 to 45 minutes.  If necessary, use foil to protect pastry edges from over-browning.

Source:  Toledo Blade.  JoAnn Glick receieved this recipe from Pat Buehrer of Sylvania, OH.  They both say not to use canned cherries, and that the almond extract is the secret.

Tala and Rusty like to take care of the cherries that miss the bucket and fall to the ground.

Our hands were so sticky with cherry juice.  And the juice was so sour/sweet and good.