I was very fortunate to be in Michigan last summer when the cherries were ready for harvest. On my morning walk, I would sneak into a cherry grove and pluck one or two from the trees to pop in my mouth.
Cherries are my favorite fruit, and with Thursday being my birthday — and my favorite cake is not a cake at all, but cherry pie — I’ll be making one for myself. There’s a chance — though not a good one — that I’ll share with my husband.
(READ MORE: After years of cupcakes and cake pops, big layer cakes are making a comeback)
I’ve seen fresh cherries appearing in markets already, which is rather early, but that’s just fine by cherry lovers. They may not be as sweet as some that come later, but that’s nothing that a little sugar won’t help.
Most recipes you’ll find online call for canned cherries, which is perfectly acceptable if you’re making cherry pie in the dead of winter. But when fresh cherry season comes around, there’s no excuse to not employ the sweet gems of summer.