I am usually not one to boast, but I did a damn fine job on this cherry slab pie when I finally got around to making it last night. Thanks to smittenkitchen.com for the idea, the pie recipe, the crust recipe (all butter, thank you very much), and the food-porn pictures that led me and my stomach to the cherry-pitter and the butter. I love butter. Why I haven't made my own crust from scratch before this, I don't know.
The cherry filling, made with bing cherries, lovingly pitted by hand, was very good, but somewhat expected. What I did not expect, mainly because I had forgotten the taste, was how wonderfully divine the scratch-made all-butter pie crust tasted. I had a piece last night prior to going to bed, and I had another piece for breakfast. And yes, I had one more piece with afternoon tea. (And I was so proud of the 4 pounds I had lost these last few weeks!) But, honey, really great pie is worth it. It makes me happy. Round and jiggly, but happy.
