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	<title>Comments on: Sour Cherry Pie (Old Version)</title>
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	<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/</link>
	<description>A Brooklyn lawyer&#039;s kitchen</description>
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		<title>By: Habeas Brulee &#187; Blog Archive &#187; Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-122849</link>
		<dc:creator>Habeas Brulee &#187; Blog Archive &#187; Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies</dc:creator>
		<pubDate>Fri, 24 Jun 2011 14:22:38 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-122849</guid>
		<description>[...] and Baby Back Ribs 2006: Sour Cherry Almond Milk Sorbet 2006: Sour Cherry Sage Flower Jam 2006: Sour Cherry Pie (Old Version)   Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies For the crust: 2 C flour 1/2 C almond meal [...]</description>
		<content:encoded><![CDATA[<p>[...] and Baby Back Ribs 2006: Sour Cherry Almond Milk Sorbet 2006: Sour Cherry Sage Flower Jam 2006: Sour Cherry Pie (Old Version)   Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies For the crust: 2 C flour 1/2 C almond meal [...]</p>
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	<item>
		<title>By: Habeas Brulee &#187; Blog Archive &#187; Recipe Index</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-10270</link>
		<dc:creator>Habeas Brulee &#187; Blog Archive &#187; Recipe Index</dc:creator>
		<pubDate>Mon, 12 Feb 2007 05:44:11 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-10270</guid>
		<description>[...] Desserts and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins Banana Malt Brûlée Spoonfuls Blueberry Oatmeal Crisp with Lime Ice Cream Blueberry Port Chutney Shortbread Bars Brandied Peach, Ginger, and Sweet Corn Cornbread Trifles Cardamom Meyer Lemon Créme Brûlée Bubbles Cranberry Leek Strudel Cranberry Lemon Cornmeal Cake Fig and Date Basteeya Grapefruit Almond Tart Lemon Chocolate Chunk Cookies Lime Syllabub Pear and Basil Tart Pumpkin Nests Rosemary Currant Shortbread with Cumin Ginger Apples Sour Cherry Almond Milk Sorbet Sour Cherry Pie [...]</description>
		<content:encoded><![CDATA[<p>[...] Desserts and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins Banana Malt Brûlée Spoonfuls Blueberry Oatmeal Crisp with Lime Ice Cream Blueberry Port Chutney Shortbread Bars Brandied Peach, Ginger, and Sweet Corn Cornbread Trifles Cardamom Meyer Lemon Créme Brûlée Bubbles Cranberry Leek Strudel Cranberry Lemon Cornmeal Cake Fig and Date Basteeya Grapefruit Almond Tart Lemon Chocolate Chunk Cookies Lime Syllabub Pear and Basil Tart Pumpkin Nests Rosemary Currant Shortbread with Cumin Ginger Apples Sour Cherry Almond Milk Sorbet Sour Cherry Pie [...]</p>
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	<item>
		<title>By: Danielle</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-365</link>
		<dc:creator>Danielle</dc:creator>
		<pubDate>Wed, 21 Jun 2006 03:25:43 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-365</guid>
		<description>Ivonne - Oh, no, how tragic! I get mopy every time my father trims the wisteria, even, though.</description>
		<content:encoded><![CDATA[<p>Ivonne &#8211; Oh, no, how tragic! I get mopy every time my father trims the wisteria, even, though.</p>
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	<item>
		<title>By: Ivonne</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-361</link>
		<dc:creator>Ivonne</dc:creator>
		<pubDate>Tue, 20 Jun 2006 20:21:03 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-361</guid>
		<description>Danielle,

Just gorgeous! I have a very soft spot in my heart for cherries of any type. We had a gorgeous cherry tree in our backyard for years and I was so sad when we finally had to cut it down.

Well done!</description>
		<content:encoded><![CDATA[<p>Danielle,</p>
<p>Just gorgeous! I have a very soft spot in my heart for cherries of any type. We had a gorgeous cherry tree in our backyard for years and I was so sad when we finally had to cut it down.</p>
<p>Well done!</p>
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	<item>
		<title>By: Danielle</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-339</link>
		<dc:creator>Danielle</dc:creator>
		<pubDate>Sat, 17 Jun 2006 15:35:19 +0000</pubDate>
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		<description>Thanks, Marilyn! I usually do a lattice top for the sour cherry pie, but this year I wanted to do something different. I think it really worked out nicely.</description>
		<content:encoded><![CDATA[<p>Thanks, Marilyn! I usually do a lattice top for the sour cherry pie, but this year I wanted to do something different. I think it really worked out nicely.</p>
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	<item>
		<title>By: Habeas Brulee &#187; Blog Archive &#187; Sour Cherry Sage Flower Jam</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-336</link>
		<dc:creator>Habeas Brulee &#187; Blog Archive &#187; Sour Cherry Sage Flower Jam</dc:creator>
		<pubDate>Sat, 17 Jun 2006 07:34:14 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-336</guid>
		<description>[...]  [...]</description>
		<content:encoded><![CDATA[<p>[...]  [...]</p>
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	<item>
		<title>By: Marilyn</title>
		<link>http://habeasbrulee.com/2006/06/16/sour-cherry-pie/comment-page-1/#comment-334</link>
		<dc:creator>Marilyn</dc:creator>
		<pubDate>Fri, 16 Jun 2006 20:37:24 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/06/16/sour-cherry-pie/#comment-334</guid>
		<description>Oh my...crumble topping is my favorite; it&#039;s even better than a flaky crust, in my opinion.  Looks delicious!</description>
		<content:encoded><![CDATA[<p>Oh my&#8230;crumble topping is my favorite; it&#8217;s even better than a flaky crust, in my opinion.  Looks delicious!</p>
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