Oh joy! Oh happy day! Oh cherries!

I just like fruit, ok?

Ahem. Cherries. They are one of the best things about Michigan. Also the blueberries. And the raspberries. Not the mosquitoes, though.

When we go to the lake every year, one of our must-do activities is fruit picking. There is something about the Michigan soil, farmers love it! It grows pretty much anything. Even children.

Oh look! A child!

Hello, my dear. Have you been growing long?

Yes, Mom. 15 years now.

Hush, you. You’re only 3 years old. I should know.

I’m 15, Mom.

No, you’re three. Here, eat a cherry.

Tart cherries make the best pies. The black cherries are sweeter, and taste better with cake or ice cream or with nothing at all.

The Lake house’s oven is busted, fortunately Auntie Pat brought with her the biggest toaster oven in Texas.

Michael’s Auntie Pat is from Illinois, so I’m not sure how she got Texas’ toaster oven up here. But I’m glad she did. We made a pie in it.

Well, my mother in law made the pie. I just watched.

If you ever need someone to stand behind you and say… so THAT’S how you make pie!– I’m your gal.

It’s true.

Here’s the recipe! {with Mom’s comments included}:

Ingredients
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.

I actually added more cherries than this recipe calls for.

{cherry trivia – secret hover text courtesy of the internets}