She recently baked this cherry pie.
And not only did she actually go two houses down and HAND-PICK THE CHERRIES from our neighbor's tree, but she also spent three hours pitting and de-worming them. Fresh from the tree, they had that hint of tartness that sucks your cheeks in a little as you eat.
She also substituted her traditional pie crust (made with Crisco) for one that I could eat: just flour, canola oil, and a little milk and sugar.
It was crumbly and rich, hitting that perfect balance just between golden-flaky and buttery-melt-on-your-tongue.
She topped hers with a little vanilla ice cream, but since we didn't have anything on hand without preservatives, I went with fresh blueberries instead.
I haven't consulted Matt yet about the new addition to our newlywed household, but something tells me he's going to be TOTALLY OKAY WITH IT.
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