Jennifer Rintelman does not use “the red goo” — sticky, syrupy premade fillings — in her cherry pies.
“I guess it’s what people think of when they think of cherry pie, but the real cherry lovers love that we use fresh cherries,” said Rintelman, co-owner of Fork & Pie Bar on Market Street. “We use Bing cherries, which are already pretty sweet. We just add a little sugar and some thickener, and that’s pretty much all that we put in the cherry pie.”
Making a cherry pie, she said, is a labor of love — emphasis on the labor part.
“We always use fresh cherries, and we spend forever pitting them.”
The cherry pie at Fork & Pie will be available for only a limited time, as the cherry season won’t be here much longer.