Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named a “Food Rock Star” Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet”, Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie making to as many as she can. More information about her classes and pie camps can be found at www.artofthepie.com.
How do I love thee? With a freshly baked cherry pie, festooned with hearts—that’s how I do! This pie may be one of the best ways to wear your heart on your sleeve, or in this case, on top of the PIE!
Fresh sour cherries (also known as pie cherries) are a treat, but their season is short—just a few weeks in the summertime. But, when fresh cherries are not available, frozen or canned fruit will do just fine. A few tablespoons of an orange liqueur, or orange zest and juice added to the filling make this pie extra special.
This is a great opportunity to use your heart-shaped cookie cutters, too. I cut out about twenty 2.5 inch hearts and the same amount of 1.5 inch hearts, and placed the big hearts in concentric rings and the smaller ones near the edge. Or you might place different size hearts in a carefree manner with some here and there. Be creative!