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Every summer when the sour cherry appears, my culinary nerves start firing. I could eat my weight in pie, cherry pie, that is, baked with those little red gems with the mouth-puckering taste. It is a cornerstone of my diet. Wavy shortcrust pastry top, sweet-tart filling, more crust, the outside hiding the oozing, thick and bubbly juices that lie within.
By Peggy Wolff, Special to Tribune Newspapers
June 13, 2012