Cherry Pie

Tart Montmorency cherries from Michigan and upstate New York are used to make our filling.   Jules spent summers picking these cherries at the local orchard in Michigan to have cherry pie all winter as a child.  After growing up settling in Massachusetts, he would drive 3 hours with his children and a cooler to the Hudson Valley in upstate New York to find awesome cherry orchards to fill his home freezer for Winter pies.  Over 1 and half pounds of filling goes into each 9” all-butter crust pie.  Our pies are baked on a hot stone-floor oven to crisp up the crust.