I picked eight cups of cherries from our tiny sour cherry tree the other day. I was thrilled I’d gotten enough for two pies from a tree not much taller than me! I decided to make them all up into pie filling—I’d make one pie right away, and freeze half for later.
But when it came to filling the pie dough, I poured all eight cups in! Yikes! There was no way to take it back out, and I knew it was going to boil over and be a disaster in the oven.
I shrugged—nothing to do but see what happened—and slipped the pie into the oven (with a tray beneath it to catch drips.
An hour later, I pulled the most glorious pie out of the oven…
It had dripped a little, but no more than every other cherry pie I’d ever made.
And it looked plump and delicious. Each slice was thick and wonderfully overloaded with fruit. Truely decadent!
I’m not sure I’d recommend making a pie with eight cups of cherries—it really could end up a disaster in the oven—but it certainly was a delicious mistake.