The roots of the “Life is just a bowl of cherries” proverb go back to a song from the 1930′s of the same name with the opening lyric: ” Life is just a bowl of cherries; Don’t make it serious; Life’s too mysterious.” A good reminder for me during peak cherry season — to remember to stop, savor and enjoy the cherries– especially when they are transformed into pie form.
Cherries, especially during this peak summer season, remind us to step back and relish the moment — something I definitely need reminding of as I continually journey toward eating more consciously and sustainably. Fresh sour cherries are here — then they’re gone till next year. Relax, eat and enjoy. This recipe blends sour cream with the tart bite of sour cherries, resulting in a creamy juxtaposition of flavors. Best eaten cold and within a day of baking.
Sour Cream Cherry Pie
Ingredients:
1 unbaked pie crust
Filling:
2 c. fresh sour cherries (pitted)
1 c. sugar
2 T. flour
1 . sour cream
1 egg, beaten
1/2 t. vanilla
1/4 t. salt
Topping:
1 t. cinammon
3/4 c. flour
1/2 c. sugar
1/3 c. butter
Directions:
Mix sugar, flour sour cream, egg, vanilla and salt Beat until smooth. Mix in cherries and pour into unbaked pie crust. Bake 15 minutes at 400 degrees. Decrease temperature to 325 degrees and bake another 30 minutes. For topping, stir together cinnamon, flour and sugar. Cut in butter with pastry blender. Sprinkle topping on top of pit and bake 20 minutes more at 325 degrees.
Lisa Kivirist
Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women's Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work. Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence. Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.
One Response to Life Is Just A Bowl of Cherries: Laugh, Love and Eat Pie
Connect and Explore!
Proud Sponsor!
Every brand is trying to produce something organic. The latest news from Istanbul,Turkey is “Organic Raki”. Raki is traditional alcoholic drink of Turkish culture and isn’t it kinda weird a hard drink to be organic? Just wanted to learn about your idea.