Bowl of cherries

Where did all of the cherries go?

What, oh what is a girl to do with all of these cherries?

…make 31 personal cherry pies for her teacher friends, of course!

So, they may not be the most beautiful pies in the entire world, but they are tasty! I hope the teachers at my school like them!

Here’s the recipe I used:

Pie Crust:
3 cups flour
1 cup (225g) cold butter, cubed
1/4 c ice cold water


1 gallon sized bag full of fresh(ly picked if possible!) cherries, pitted and halved
Juice from 1/2 lemon (about 2 tbs)
4 tbs sugar
4 tbs flour

1 egg yolk
2 tbs milk/cream
sugar to sprinkle on top

For the crust: Put all of the flour in a bowl, then add the butter. Using your hands, quickly squeeze the flour into the butter until there are only crumbly pieces in your bowl. Make a well in the center of your crumbs, and add the water. Quickly mix until it is a dough consistency. (The recipe I got this from said to take walnut sized pieces and use your thumb and press the pieces together, then roll it into a disk, but I forgot to do this and my dough is fine… just probably not as flaky as it could be). Then put the dough in 2 disk shapes, wrap in plastic wrap, and refrigerate for at least an hour.

(do not double this recipe! Make it two times if you need more. For 31 personal sized pies, I made 2 batches).

For the filling: Mix everything together. Voila.

When you are ready to begin working on your mini cupcakes, grease your cupcake tins (or use a non-stick tin, which is what I did and it was wonderful). Take one of your dough disks and roll it out REALLY thin. Use something circular (I used a big coffee mug) and cut out circles of the dough, then put them in the cupcake tins. Fill the cups about 2/3 with your cherry filling (it will rise when baking!). Then, however you wish to do the top (whether in a weave, or a plain circle, or other designs, it’s up to you… just make sure you have enough crust leftover to do this).

Brush them with the glaze, and sprinkle the tops with sugar.

Put them in the oven at 375 degrees for 20-30 minutes (it depends on the thickness of your crust).


EAT! Pofta mare!


Picking cherries

Cherry picking

As I looked over at the cherry tree that takes over the grassy area between my house and my host parents’ house, I told my host mom we needed to get a ladder out to reach the ripe cherries at the top of the tree. She told me a ladder isn’t necessary, which shocked me because the branches do not look very sturdy. When she saw my perplexed look she asked me if I’d ever climbed a tree before, and I told her I had, but I thought the branches looked weak. She said the tree could hold me. I took that as a challenge and went inside, put on my shoes, and found a bag where I could put the ripe cherries from the top of the tree.

Then, up I went. I was surprised at just how sturdy the branches were and my determination to get the best cherries of the bunch… until my host mom told me enough was enough and there will still be cherries there tomorrow and, in fact, they’ll be even better tomorrow because they will be riper (more ripe?).

When I got both of my feet back on sturdy ground I asked her if she wanted any of the cherries (because I thought I’d picked enough for both of us). She looked at me, chuckled, then said she has a tree for cherries if she wants them.

My freshly picked cherries then became all mine, and they were the perfect snack for me as I sat outside and read for a couple of hours with my babies sitting next to me.