It's a Cherry Pie Kinda' Day

I don't know if you've heard, but the weather in NYC has been sucking pretty consistently for the -so far- whole of June. It is my first summer here, so I wasn't quite sure what to expect. I know I wasn't expecting Seattle. The absurd amount of rain has not only been garnering national news coverage, but has been bringing down the city's collective mood, that's for sure. Thank God for homemade pie.

Especially cherry pie. That was the first pie I ever made, and it will always be my first, and most intense, pie love (to the extent that one can be in love with pie). I'm rushing cherry pie season a little bit, but with all these April-like showers, I need me some summer lovin. Some rum-soaked summer lovin.

Door county in Wisconsin is the ultimate "pick 'em yourself" cherry destination. But google "cherry farms," along with the name of your state and see if anything pops up. I'm going to try to hit up a farm or two along the Hudson River Valley before the season escapes me.

Recipe for Rum-Soaked Cherry Pie (the real breakfast of champions):

Make the pie crust according to your preference. Some people prefer to buy a pre-made pie crust. I can make an honorable attempt to respect that. But no promises.

For the filling:

• 4 cups of drained and pitted tart (aka sour) cherries. Thaw, if frozen.
• 2 generous tbsp of dark rum
• 1 tbsp lime juice, plus the zest of half a lime
• 2 tbsp + 2 tsp of potato starch
• 1 cup of sugar
• Butter, and an egg for egg wash

Mix together all the ingredients above, except for the butter and egg. Spread the fruit filling onto the bottom portion of the pie crust. Dot the top of the fruit with little pinches of butter, and place the remaining pie crust on top, crimping the edges to seal. Brush the top of the crust with egg wash (1 egg yolk + 1 tbsp water) and bake for 45-50 minutes at 375 degrees. Make sure the top of your crust has a few slits or gaps for the steam to escape from the middle. Enjoy with your morning coffee.