Can She Bake A Cherry Pie, Billy Boy, Billy Boy...

 We've been up to our hips in cherries -- on purpose. 

When black sweet cherries are less than $2.00 a pound, there's no reason NOT to gorge on these delicious sweeties. Also, cherry juice is an excellent help for preventing gout. (Which the Brick struggles with sometimes.) 

But when you buy six or so pounds at a time, the cherries start to get a little wrinkled. I spent a few hours pitting cherries, while watching The Walking Dead reruns. Two pounds produced enough for two pies, and a cherry tart. (Note to self: pitting cherries makes your hands really 'bloody.' Not a good look when watching a zombie apocalypse.)

But the pies turned out wonderfully, if extra juicy. Make sure you bake these on top of a cookie sheet, in case of overflow. 

P.S.  All you ever wanted to know (or didn't) about cherries -- plus links to several recipes, including a sour cherry pie.  (From One Hundred Dollars A Month)

Here's the bluberry version from same...

I used Food Network's version of cherry pie. It's good.

CHERRY PIE -- the basics

4 cups fresh or frozen tart cherries

1 to 1 1/2 cups granulated sugar

4 tablespoons cornstarch

1/8 tablespoon almond extract (optional)

Your favorite pie crust or pie dough recipe for 2 crust pie

1 1/2 tablespoons butter, to dot

1 tablespoon granulated sugar, to sprinkle

Mix filling, then pile into piecrust. Top with a second crust, then sprinkle with sugar. Bake at 375 degrees for 35-45 min. until the crust is lightly brown. Take advantage of the extra juice this pie produces, and serve with whipped cream or ice cream.