cheery cherries

Kathy wasn't feeling well the other day, so we picked up Lil and Jo and went cherry picking!


First a picnic beneath the not-quite-ripe sour cherries.



The yummiest cherry pie I've ever tasted.

I took this recipe below and just subbed cherries for the strawberries. I pitted and chopped them roughly. The crust was delicious, but you could also do the same thing with a cooked regular 1/2 pie crust, just put the berries in once it's cool.

Raw Strawberry Pie
The Joy of Vegan Baking
By Colleen Patrick-Goudreau

It is best when served within an hour or two of preparing it, since
it is at its most fresh then, but it holds up just fine in the
fridge.

Preparation Time: 20 minutes
Chilling Time: 1 hour
Servings: 8-12

Crust:
2 cups raw almonds or pecans
3/4 cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice

Place the nuts in a food processor and grind until they’re a coarse
meal. Add the 3/4 cup of dates (for the crust) and process until
thoroughly combined. Press the mixture into a non-stick or very
lightly oiled pie plate or spring form pan.

Arrange 4 cups of the sliced strawberries on top of the crust and set
aside.

In a food processor or blender, combine the remaining 1 cup of
strawberries with the 5 soaked dates and lemon juice. Puree until
smooth. Pour the sauce mixture over strawberries.

Refrigerate the pie for 1 hour before serving. This will help the pie
set and will be perfect for slicing.