About 55-60 years ago I had an experience with cherry pie I thought had ruined it for me for life. The rodeo in my town was a community affair, had events such as greased pigs for the kids to chase around the arena with a prize for the one caught it, a calf with a bull durham bag containing a dollar tied to its tail, and a pie eating contest.
Might have been the year I was twelve we kids chased the pig, and were covered with grease and manure, then topped it off with the calf and more manure before we lined up either side of a table full of cherry pies. We were to feed that pie to the kid across the table who concurrently fed us pie.
Across from me was a kid named Jerry Haynes, who’d been out front with the pig and calf, so his hands weren’t a pleasure to look at holding a piece of pie intended to be consumed. But I gave it my old junior-high try.
And from that day until yesterday I’ve never since enjoyed the sight of, the taste of a cherry pie.
But yesterday Gale and Kay invited me up to share Christmas dinner with them. Kay had made a pie, but had discovered she was out of white flour. She’d never heard of anyone using wheat flour, but it was all she had, so she tried it, expecting it to be less-than-hoped for. A cherry pie.
My heart sank a little when I saw that pie, not because of the crust. But I took a piece of it prepared to do my best to enjoy it. But instead of it being forced I was surprised with a crust with a nutty flavor and among the most enjoyable pie experiences of my entire life. Absolutely delicious.
I’m thinking now it might have broken the cherry pie curse Jerry Haynes handed me all those decades ago.
So if you’re scared of wheat flour for pie crust you might be glad afterward if you take a shot at it.