Cherry Pie. I spend so long making sure it's ready for the world ahead of it. Thoughtfully mixing the dough, gently laying the thin crust into the pie tin, ever-so-carefully cutting the top crust's lattice pattern, and then slowly and methodically crimping the two crusts together to make sure all the cherries are safely tucked inside. And then, it's time for the oven. "Good luck in there," I whisper as I shut the oven door.
An hour later, I open the oven with excitement and an ounce of anxiety... Did it burn? Did the berries explode out of the crust and form nothing but a bubbly jam puddle on the bottom of the oven? But out comes my pie -- still beautiful, just a little hotter and shinier than it started.
