Another summer classic! A cherry pie. I used butter and lard in the crust, and the dough rolled out more smoothly than any pie crust I’ve ever made, and as a result, this pie may be one of the prettiest I’ve made. I brushed the lattice with cream and sprinkled it with sugar.
I am proud to say I pitted about 2 1/2 pound of cherries with my bare hand in less than twenty minutes.