Chilebrown at home

Tuesday, May 29, 2018


It was a three day weekend for most of America. What is more American than a cherry pie? We made a home made cherry pie from farmers market fresh cherries to celebrate this holiday weekend. We also threw in a pork shoulder roast procured from the U.C. Davis Meat Labs to make this a very tasty weekend.

This pie was a creation that I made up as I went along. It is a little chore to pitt several pounds of fresh cherries. We do have a fancy pitting utensil but sometimes it missfires and only a plug of cherry is removed. I did my best but one wayward pitt will be somebody's prize in this pie. The pitted cherries were briefly boiled in a pot to soften and thicken. The crust and topping was a combination of chopped almonds, butter, brown sugar, flour and oats. I like making this crust because you basically just stir all the ingredients together and go. A brief trip to the oven and we were ready.

I hope your weekend was as tasty as ours. We reflected and honored the memory of veterans who gave their life. We did it in our way with cherry pie. I almost forgot to say how wonderful our pork roast was. Oh my! Till the next time.


Big Dude said...

Both look very good

ReDave said...

Oh MY!

Looks wonderful! good job!

Chilebrown said...

Big Dude, Thanks. I just bought some wheat berries today and hope to make some bread next week.

ReDave, I love pie.........and pork shoulder

Unknown said...

Man that's a good looking pie!

Chilebrown said...

Donna Fong, Thanks I know you make an award winning cheesecake. I do love pie but cheesecake may be my Achilles heel in the wonderful world of desserts.

Patsy Irene (Chillin' with Patsy) said...

Both look delicious! We love cherry pie and pitting your own cherries? Wow, yummy!
I'm with you on the cheesecake, my all time fav dessert!

Chilebrown said...

Patsy Irene, I do have a sweet tooth.