Cherry Pie

Serves 8.

Tart sweet Morello Cherries are dressed for the red carpet.  The top layer of flaky crust might as well be fine diamonds.



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Ahhhhhhhhhh cherries.  So tart and juicy, so reminiscent of sunny picnics and red stained fingers.  I fondly remember summers gone by, as a child, getting fresh cherries by the roadside and heading to my grandparents’ cabin on the lake, where we ate till our tummies ached.  Now put them in a pie?  Good golly, Miss Molly…shouldn’t be legal.

But here we are.  Bedded in a perfectly flaky crust, these Morello Cherries are not laden with sugar.  We let the natural essence of the sweet and tart cherries speak for themselves.  The result?  Cherry Pie that smiles back at you.  Not too tart, not too sweet….which maybe that’s a problem.  Maybe you’ll go back for more when you should have stopped at one slice.  But I won’t judge.

Morello cherries, gf cake flour [rice flour, potato, AF fiber blend (plant fiber), tapioca flour], sugar, butter [cream, (milk), natural flavor], shortening [mechanically pressed organic palm oil], water, cornstarch, salt, almond extract [oil of bitter almond, alcohol, and water], cinnamon


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