A couple weeks back, Tony and I spent a long weekend in Atlanta eating all the things and seeing my brother and his new baby. While we were there, we stopped in Tinkertown Pies and had the most amazing Cherry Rosemary Pie. The. Most. Amazing.

Anyway, Kyle, the master pie baker, gave me his recipe and I recreated it at home! My first try was a little liquidy, I think because I was using cherries with too high of a sugar content (Skylar RaeĀ®). So I tried again today with cherries fromĀ Northwest Cherry Growers, which are much firmer and have a bit less sugar so they hold up better when you bake them.

Just to be safe, though, I also switched up the filling recipe. So, fill your favorite pie crust with the recipe below, and top it with the Rosemary Streusel topping from my previous post. Bake it at 350 F for about an hour, then let it cool completely (maybe even overnight) before you dig in.