Let’s be honest here, July 4th in Madison is a little bit lame, at least for students. No, I do not have a car that can drive me to a neighboring city to see fireworks on July 4th. No, I am not an oblivious 5 years old, so I actually do care that Madison held their fireworks on Saturday instead of the actual 4th. It’s not the same!! And please Madison, stop being so frickin hot. I can only stand so many 100 degree heat index days in a row. I like walking outside. You are making that difficult.

Our original plan for the 4th was to walk all the way to Willy Street Coop to get some nice cold kombucha and some Luna and Larry’s ice cream to go with the pie we planned to make.

This plan was definitely not followed after we realized how disgustingly hot it was outside. We did succeed, however, in getting some kombucha from a much closer grocery store (that charged a whole dollar more), and we also acquired some Stonyfield Organic frozen yogurt instead. The froyo is actually pretty healthy. Zero grams of fat, certified organic, only 19 grams of sugar (probably still too much), and it even has some live active cultures…

And we did succeed in pie making. Wooooo! We don’t have a pie dish, but we do have ramekins, which are so much cuter. So we decided to make mini cherry whole wheat pies with cherries from the Madison farmer’s market.  The recipe we used/half made up was super simple as well.

Whole wheat cherry pie for two

What we used:

1 pint sweet cherries
2 tablespoons sugar
2 tablespoons whole wheat flour

about ½ basic 9 inch pie crust recipe

We cut this vegan pie crust recipe from Daily Garnish in half and used all-purpose whole wheat flour instead of pastry flour. All-purpose turned out just fine, but pastry would definitely give it a better texture.

What we did:

  1. Rolled out pie dough with a rolling pin and somehow managed to get the pie crust dough into the ramekins in a somewhat nice-looking fashion.
  2. Pitted the cherries (this looked like a murder scene), added in the flour and sugar, and mixed it all up.

  3. Added this yummy cherry pie filling mixture into the ramekins.
  4. Rolled out the dough again, cut it into strips to make a lattice top (or star in Sarah’s case).
  5. Put them in the oven and baked them for 35 minutes at 400 degrees.
  6. Let them cool so we didn’t burn ourselves.
  7. Added some vanilla froyo on top and ate them outside in the heat.

    Cherry pie + froyo > fireworks. Maybe.