If you follow Mrs. Wheelbarrow and OneVanillaBean on Twitter, you will know one fact; sour cherry season only lasts for a few weeks. I started to have "I am going to miss out on sour cherry season" panic attacks. It is even worse this season because I heard rumors that the weather somehow effected this year's crop so the scared little jewels of red are going to be scarce. I was determined to make one fresh cherry pie.
Lucky for me, By the White House Farmers Market brought these sour cherries to me (the market is a block away from my office.) The market is open once a week on Thursdays from 11 am to 2:30 pm. Bigg Riggs and Toigo Orchards both will have sour cherries this week.
The pie in the picture is my first cherry pie of the season. It is a mix of fresh, pitted sour cherries and canned Dark Morello Cherries from Trader Joes. I used Mrs. Wheelbarrow's sour cherry pie filling recipe, baked it at 350F for 1 hour and let it rest for one hour before cutting into it. Just a be sure to pit the cherries well. Marshall almost broke a tooth biting into this pie. #sorry!!!