Last week I went to the farmers’ market near my house after not having been for several weeks. I didn’t know what I was going to find, and I was thrilled with all the different friuts that had come into season since I last had been there. Apricots, plums, peaches, and berries of all types begged to be taken home and devoured. But the thing that had me almost jumping up and down for joy were the flats of sour cherries. I absolutely adore sour cherries and they are a rare treat because they have such a short season. Beacuse I hadn’t been planning on going to the farmers’ market I was sadly short on cash so I could only buy two boxes, so I knew I had to do something great with them. I contemplated making the sour cherry ginger cheesecake I had made last summer, because the sour cherry compote was one of the best things I have ever eaten, but decided to highlight the cherries even more by making a classic cherry pie.