Thesis Book Layout - FINAL - Flipbook - Page 34
It takes an artist to make a cherry pie worth the name.
A person able, willing and patient enough to pit the
cherries, and discriminating enough to choose the right
cherries, dead-ripe for the most part but with just the
right number still tanged with acid. Pitted and
oozing their own undiluted juice, they should have
just the right amount of sugar, not too much or
too little. Then a dash, the most careful dash, of
nutmeg. Then a bit of flour. Not corn-starch, but
honest flour; too much flour and the pie will congeal, too
little and it will flow, either of which is fatal.
There are the ingredients.