We already have cherries being sold all over the place: markets, supermarkets, on the streets, on our way to the coast, etc. Some cherries are just so red and big that we just want to stop, buy and eat them. I usually eat simple cherries but I also like to put them in fruit salad and to decorate desserts.

Today I bring here a classic, an old but always update recipe.

CHERRY PIE

Ingredients:

• 1 cup sugar (1 1/4 cup if using sour cherries)
• 4 cups fresh pitted cherries
• 1/2 tsp. cinnamon
• 1/4 cup flour
• pastry for a double crust pie

Directions:

1. Mix the sugar, cherries, cinnamon and flour together.
2. Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
3. Brush top of crust with milk and sprinkle with sugar.
4. Bake at 425F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.

I found this recipe by Donna Diegel at Suite101.

Who said you need Lipovox or other diets, using fresh fruit is always a healthy way to eat and stay fit.

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