Fresh Cherry Pie
Ingredients

- 1 quart (approximately 1.75 pounds) sour cherries, pitted and allowed to drain
- 1 to 1 1/3 cup sugar
- 1/3 cup flour
- 1/4 t almond extract (optional)
- 1/2 t cinnamon (optional)
- Pastry for two crust pie
Mix dry ingredients, then add to cherries. Mix well. Pour into pie crust. Cover with lattice, cut-outs or complete vented crust. Bake @ 425º for 35 – 45 minutes.
This recipe is from Betty Crocker’s Cookbook (New and Revised Edition) ©1978 page 296
Or, use home canned cherry pie filling- it’s even simpler, and almost as good. Just put the pie filling in the pie crust and bake!
Cherry Pie Filling
- 6-8 quarts sour cherries
- 7 cups sugar
- 1 1/2 cups Clearjel®
- 9 1/3 cups cold water
- 1/2 cup lemon juice
- 1 teaspoon cinnamon (optional)
- 2 teaspoons almond extract (optional)
- 1/4 teaspoon red food coloring (optional)
The yield is circa 6 quarts. The directions say it yields 7 quarts, but even though I increased the amount of cherries this year, I still did not get 7 quarts.
Pit 8 quarts sour cherries. Blanch – in batches – in water for 1 minute, after it returns to a boil. Drain fruit, but keep warm. Combine sugar and Clearjel® in large saucepan. Add water, cinammon, almond extract, food coloring (or replace portion of water with saved (and cooled) cherry juice). Cook and stir over medium high heat until mixture thickens and bubbles. Add lemon juice and boil for 1 minute, stirring constantly. Fold in drained cherries. Immediately pack into jars and leave generous 1 inch headspace! Remove air bubbles. Process in boiling water bath for 35 minutes.
Recipe from Penn State University, College of Agricultural Sciences, Let’s Preserve: Fruit Pie Fillings.
They are learning to use the roost.
One of the Silver Laced Wyandotte hens.
The lorps. So friendly and bitey.
One of the Buff Orpingtons. The little one is friendly, the big one is skittish.
One of the Australorp roosters. Oh why did they send two?

The potato patch. The earliest potatoes planted (two rows on the left) are doing super – well the tops are anyway. The Norlands (third row) are sporadic. The peppers are next to the Norlands – they are visible plants, at least.
Tomatoes. About half are plum type for lotsa sauces. I think they have grown another foot since I took this photo.
Our sweet corn patch. It came up spotty, but is filling in well. Seems to be corn of various ages…
Ahhh, luscious onions. This is before we dug the garlic (at the far side of the garden). Onions are really looking good this year.
The beans are a beanie jungle. Glad I don’t have to get in there to pick – these are all dry beans.
The dent corn. It is also growing well.
Aren’t corn leaves (corn Leaves!) beautiful?
The popcorn is doing much better than I expected. The last time I tried corn in this area it was a dismal crop. Our spring lettuce is going to seed on the left. Front and center is our herbs: Cilantro, parsley, basil and cumin (struggling). Behind is yet more dry beans, more beans and more beans.
Our summer squash hill is now loaded with goodies (7/15). We had our first grilled squash (from my sister) yesterday. Yummm.
We have been having a few Fukagawa onions. They seem a bit slow this year or perhaps I am just impatient for them. The Barletta aren’t quite the failure they were last year, but their weeds are much more impressive than them. More lettuce going to seed among some more onions.



The stuffing part…


Roundup number two.
A Buff for stuffing…
and stuffed.


Rolling!
Final preparations before release.


…no chickens, only heads and butts.
Finally they come out…
…and Mighty Chicken stomps into her new home.
A Buff decides it’s OK.
There be chickens here, [Captain].
There, there, there, there, and there.
Mother Hen cuddles her chicks.


