Yes, I know I just "blogged" about Michigan's Balaton tart cherries, but today (OK, yesterday for most of you reading this) was the big day. Today was the day I proudly procured 26 pounds of pure delight. I already have produced one pie (see attached pictures), and my freezer is so filled with Balaton cherries I had to sacrifice three ice cubes. It was a tough call, but I had no other choice. Priorities are priorities!
Seriously, since I raved so much about Balaton cherries and the incredible pies they produce, I thought it might be of some interest to share some actual photos.
Short and sweet (er, tart), but then, it's been a busy day!
Seriously, since I raved so much about Balaton cherries and the incredible pies they produce, I thought it might be of some interest to share some actual photos.
Short and sweet (er, tart), but then, it's been a busy day!
 |  |
| First, make the Pie Crusts Note the particles of butter and lard. Remember, no substitutions.  Ready for the oven.  Buon appetito. | Then, cook the cherries (see Tart Cherry Pie) and add to the pie.  Ci! (That would be Italian for voila!) |