One Christmas, my little brother gave me a book called The Artist’s Way. It’s to help you get your creativity flowing with different exercises for your mind. A big part of this process is to write your daily pages. The point is to just let a constant stream of consciousness flow from your fingertips. You have to do this every morning and if you cannot think of anything to write, write about that! I am feeling like this blogpost is like that. There are so many things to say, but where to start…what should I tell you that will make this post “flow”. Maybe I should take Gluten Free Girl’s advice and just let you into my “mess”.
Right before I attended The Big Summer Potluck 2, I made this pie. Many people at the gathering asked me what was my most recent pie…so I talked about this one quite a bit, but it’s taken me so long to put together for you all here.
Looking at the photos, I was so struck by the light and darkness of the cherries that inabit this pie filling. During the time between baking and this post, there has been a lot of light and darkness in the world that surrounds me.
The conference was definitely a light, but soon after I returned home, I lost my job…dark. Even though the loss had nothing to do with me as an employee, it was a hit to my self esteem. I started to doubt my path, thinking I would need to settle instead of following my dreams…dark. Then some friends flew in and reminded me of my strength, of my perseverance, of my resourcefulness, of my light.
The next week I learned of a woman who was at that Potluck and lost her husband and father to her two little girls unexpectedly, a mere week after we had all gathered in joy….dark. It reminded me of my loss earlier this year of my big brother to ALS and that even when you expect to lose someone…when you love them, it sucks…big time. Support poured in from all corners for this woman and her family. The food blogging community opened their hearts to Jennie and my Twitter feed was awash with beautiful words and loving posts to a woman many had never met. There is a light in that darkness. When I lost my big brother, my friends held me up and it was the most loved I had ever felt in my life. I remind myself of that love when I feel sad, or angry that he is gone much too soon.
My big brother would have loved this pie. He had a sweet tooth, but it was never for chocolate; much preferring the sweetness of fruit. He actually introduced me to “white” cherries. I can imagine him answering the door now, running back to the kitchen, excited that his neighbor brought him some of their harvest.
Life can feel unfair, beautiful, disheartening, hopeful, ridiculous and exhilarating all at the same time. Even with the dark, I will strive to be living it with light.
Black & White Cherry Pie
- 1 single flaky pie crust
- 4 cups (384 g) black & white cherries (I did 2 white, 2 black, but you can do any combination of the 2)
- 1 tsp cardamom
- 2/3 cup (134 g) of granulated sugar
- 2 tbsp. cornstarch
For crumble topping:
- ½ cup (113 g) of butter (room temperature)
- ½ cup (110 g) of packed brown sugar
- ½ cup (64 g) of flour
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius)
Pit cherries however you wish (My mother gifted me a lovely cherry pitter right before I made this recipe. Thanks mom!) and place in a large bowl. In a separate bowl, mix together sugar, cardamom, and cornstarch. Sprinkle sugar mixture over the fruit. Roll out bottom crust, place in the pie pan and gently pour the fruit into it.
Mix together sugar and flour for the crumble topping. Cut in butter until it becomes small and crumbly pieces. Sprinkle over top of pie.
Bake for 20 minutes. Rotate pie 180 degrees and reduce heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue to bake for 30 minutes. If the edges are starting to burn, wrap edge with tinfoil or use a crust guard.