It’s high summer in western Montana, which means that cheeries of all varieties sell for 2 bucks a pound, and I buy lots of them and them gorge myself before they get mushy.  A good problem to have.

M found this great traditional french dessert last summer, and I brought it back tonight.  The following directions are lifted from The Bible (The Joy of Cooking) with few modifications.  A good stand mixer is really nice to have for this one.

-Preheat oven to 375
-Blend 4 large eggs and 3/4 cup sugar until very frothy
-Add 1 cup milk, 1 tiny glug spiced rum, cognac, or brandy, 1 tsp vanilla extract, 1 tsp almond extract
-Blend vigorously
-Add 3/4 cup all purpose flour, blend thoroughly until the consistency of thin pancake batter

-Grease pie pan
-De-stem lots of cheeries, traditionally you do NOT pit them, and only use sweet cherries, I’m all for cultivating the flavorful je ne sais quoi and leaving the pits in, but I love tart cherries and advocate mixing kinds to your hearts content
-Spread cherries in bottom of pan, pour batter evenly over

-Place pie pan on a cookie sheet, bake at 375 for 10 minutes, then drop the heat to 350 and bake until a toothpick comes out clean, around 35-40 minutes
-Let cool and mange!

We’re barely more than a month off the autumnal equinox.  Snow is on the way, soon the cutthroat will get redder and the cottonwood leaves will fall.  Enjoy the fruits of the change.