This year's butterfly pie

Last year, Tristen and I enjoyed making pies together -- mostly blueberry. We called them butterfly pies because of the play dough cutters we use to decorate the top.

This year we stepped it up a notch by growing our own rhubarb and pitting our own fresh cherries from our CSA (thank you, Annie and Sue of Helsing Junction!). Tristen did a lot of the pitting himself -- and then, when we both finally got impatient, he removed stems and I pitted.

So the pie was cherry-rhubarb. No spices. Just sugar and vanilla extract.

My only regret is that I was so insecure about how it might turn out that I didn't call Bryan to come over for a piece. And then it turned out to be one of the best pieces of pie I've ever had. It wasn't even runny!