The Corner Chronicle
Chimacum, Washington, Tuesday September 18, 2018
Treats Galore Plus Taking Christmas Dinner Orders
December 6th, 2011 by Katy McCoy

Yes, the holidays are upon us and things are looking downright festive at the Corner – We’re stoked, stocked and ready for you!  Not only are we taking orders for “Christmas Dinner Fixings” (click here), but our shelves are bursting with a great selection of special winter foods and beverages perfect for celebrations and gift giving.  Our new festive “FOOD FROM HERE” bandana is ideal for lining gift baskets, wrapping those loaves of fruitcake, or just giving as an affordable, yet truly special and unique gift.  And if that doesn’t float your boat, we’re giving away a selection of hand silk-screened gift bags.  Heck, we’re even selling “Charlie Brown” Christmas Trees (both cut and living) for the bargain price of $15 each.

Just about the only thing lacking in our holiday preparations is Tippy, our haybale snowman.  He was looking good outside the store last year, but this year he’s still busy in the stockroom assisting Heidi in the “taxed beverages” department, building up our fabulous selection of ciders, beers, wines, brandied wines, sherries, bitters, etc.  Better come on in and check out what he’s been up to.  And while you’re at it, check out the candies, all packaged and perfect for stocking stuffing.  My favorite (in case anyone is shopping for me!) are the Rose and Pistachio “Turkish Delights” from Bellingham.

One last very special thing I’d be remiss in not addressing.  Rob, our green grocer, has scored us the most delicious certified organic Montmorency tart pie cherries from the Dorsing Farm in Royal City, WA.  The Dorsings, third generation growers, are the premier supplier on the West Coast.  Have you ever tried to pit pie cherries yourself?  Well, these are pitted for you, frozen, and presto-ready to make into excellent pies, crisps and cobblers.  We are selling them in increments of 2 lbs (just right for one pie) for $8.99.  There is not a prettier red on Earth and what better time to celebrate red.  I’ll end this post with Heidi’s recipe for a tart cherry pie.



Pie Dough

  • 2 1/4 cups unbleached all-purpose flour , plus extra for dusting
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, chilled
  • 1/3 + a few additional tablespoons in case cup water, chilled with a ice cube or two


  • 4 – 5 cups pitted frozen cherries (2 lbs)
  • 1 cup fresh cranberries
  • 3/4 cup granulated sugar
  • 1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
  • 2 tablespoons diced candied ginger
  • 1/8 teaspoon almond extract
  • 3–4 tablespoons quick-cooking tapioca
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Pre-heat oven to 400 degrees.
  2. In large bowl, stir together flour, sugar and salt. Using pastry blender, cut in butter until pieces are pea-size. Turn mixture into medium bowl.
  3. Using cold water, sprinkle 1 tablespoon water at a time over mixture, gently tossing with a fork until all is moistened. Divide in half. Flatten each half into a wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
  4. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Toss cherries and berries with sugar, lemon juice and zest, diced candied ginger, extract and tapioca; let stand for 15 minutes.
  5. Roll one dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
  6. Roll second disk of dough on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Pinch to your fancy. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
  7. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
  8. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.