13 year old girls like to drink a lot of (sweetened) coffee.  Not me, but love coffee ice cream, so today we tried a new-to-us dessert – affogato – from our favorite ice cream store Capogiro (the best ice cream in the WORLD according to National Geographic). A shot of espresso poured over a scoop of gelato.  Any flavor: Mexican coffee, dulce de leche, cinnamon, vanilla….



After this discovery, we headed to the farmer’s market at Jefferson Hospital for picnic supplies.  In addition to a quart of strawberries for lunch, we took a chance on a new-to-us fruit – sour cherries.

What to do with sour cherries? Using our (very) limited baking skills, Tobey and I made our first sour cherry pie:



Sour Cherry Pie (modified from Epicurious.com)


1 cup sugar

3 tablespoons cornstarch

¼ teaspoon salt

5 cups pitted sour cherries (about 2 pounds un-pitted)

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract

2 pie crusts (home-made or store-bought)

Vanilla ice cream

Preheat oven to 425 F.  Whisk sugar, cornstarch and salt in a medium bowl.  Stir in cherries, lemon juice, and vanilla.  Transfer filling to the pie crust.  Slice second crust into strips.  Weave over top the filling into a lattice pattern.  Place on baking sheet (important – it will overflow!) and bake 15 minutes.  Reduce oven temperature to 350 F and bake until filling is bubbling and crust is golden brown, about 50 minutes.  Cover crust edges with foil if browning too quickly.  Remove from oven and let cool completely.  Serve with ice cream!