While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Considering February is both Great American Pie Month and National Cherry Month, the universe seems to be trying to tell us something: Have a slice of cherry pie already! (Conveniently enough, February 20 is also National Cherry Pie Day.)
To make a good cherry pie, you’ve got to start with the right cherries. Bing, Lambert, Montmorency, Rainier and Royal Ann are just a few types available. Each have their own distinct characteristics, but most are farmed on the west coast. While it’s not quite cherry season just yet, pie cherries can be found almost year round in the frozen section of your grocery store.
The best kinds of cherries for pies are tart and a little sour. Bing, Morello and Montmorency cherries are some of the better options for pie since they hold up well in the baking process and have a great tart flavor.
Wow. I had never been able to eat "THE" cherry pie. I wonder how it taste... Mmmm!!!
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