It’s party time.

On the menu: Spiced Cherry Pie

In case you haven’t heard, today is the Pie Party. It all began when five food bloggers were tweeting to each other about pie. They soon decided to all do posts about pie on the same day. Shauna Ahern of glutenfreegirl.com really got the ball rolling by creating a Facebook event, which almost 1500 people, including me, chose to attend. Here’s how it works: today, Tuesday, July 5th, 2011, make a pie. Post pictures of your pie. Write about your pie. Tweet about your pie. SHARE YOUR PIE WITH THE WORLD. It’s a pie party!

Shauna must be making her pie as I write this. (Update: she was!)
Irvin made a Blood Orange Lemon Vanilla Infused Shaker Pie
Garrett made a Blueberry Pie with Honey and Thyme
Ashley made a Tequila Peach Pie
Justin made a Chocolate-Bourbon-Pecan Pie

I chose to make Chez Pim’s Spiced Cherry Pie. Her recipe spoke to me because it was written for sweet cherries, which eased my pain about not seeing a single sour cherry this season. Also, I was really intrigued at the combination of spices called for in the pie. I will admit that I am not the biggest fan of cherries, but Pim’s well-written review of this recipe convinced me to try it.

It was a great decision. This pie is absolutely delicious, friends. The cinnamon, nutmeg, ginger, and cloves with the sweet cherries made my apartment smell like Dr. Pepper. The spices added a haunting complexity to the cherries that I can’t quite find the words to accurately describe. I think I’ll go eat some more and think about it.

Some notes, though: I used instant tapioca instead of the cornstarch called for in the recipe; that’s what the little white gobs in the filling are. The Joy of Cooking swears by instant tapioca, but I haven’t figured out how to get it to dissolve in pie fillings. Also, check out my sweet lattice. Now go make your pie!