I am going to guess I am the only one in the Midwest sitting in 90+ degree heat who turned on the oven for a cherry pie. But our trip last week to pick tart cherries and use them is just what I did.
These exact cherries ended up in our pie, yes we impressed family on Thursday evening with a meal featuring beans and cherries we picked ourselves.
Cherry pineapple pie:
1 Pint tart cherries
1 can pitted tart cherries (remember we only picked a few, had to combine with purchased can)
16 oz of pineapple, I used pineapple pieces, drained
1/2 cup sugar
1/3 cup flour
1/4 tsp vanilla
crust for 9" pan, I used Pillsbury crust two pack (still need to master crust from scratch)
Mix all ingredients and fill crust in a 9" pie pan. I did a half attempted lattice top, I used my rotary cutter with a pinking blade to cut into strips -- HOORAY for finally finding a use for rotary cutter in the kitchen !
Bake for 50 minutes to 1 hour.