Yes, you'll get some short-term staining, but it fades reasonably soon and is often masked by the normal dirt. Washing doesn't have as much effect as sun and time. (Plant-based colorants are notoriously fugitive.)

Thanks for your replies. I got my order Monday afternoon. I was out in the yard and was going to get started planting potatoes when the UPS truck pulled in my driveway with my Stark Brother's order. You'd think, since I ordered a month ago that I would have a spot in mind to actually PLANT my new cherry tree and other stuff but I didn't. So I circled my yard a few times, shovel in hand, turning in cirles and staring up at the trees, walking back and forth counting paces a few times. If I carry a shovel, that makes me look less crazy to the neighbors right? The plants they sent me were bigger than I expected them to be. I spent a good part of the day yesterday digging holes for the Balaton Cherry and for a Jupiter grape. Sure seemed hard to dig. I think my arms are weak from lack of use over winter. I was exhausted yesterday evening. I read that Balaton has a tendency to form narrow crotch angles will need some training and pruning of course. I've been reading about different methods to help the branches spread out to wider angles but I think I won't have to do that until next year. Will I need to spray it this year for anything or should I just wait to see what happens?

Here's my favorite. Hot Cross Buns with Dried Sour Cherries Yield: 16 buns For Buns: 6 tablespoons granulated sugar 1 cup milk 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Grated zest of one lemon 1/4 cup warm water 2 packages (1/2 ounce or 4 1/2 tsp) active dry yeast 1 whole egg plus 2 egg yolks 3 1/3 cups all-purpose unbleached flour, plus more for kneading 1 teaspoon salt 1 cup dried sour cherries 1/2 cup chopped pistachios Melted unsalted butter for pan and brushing 1 egg yolk mixed with 1 tablespoon milk (glaze) For Icing: 1 cup confectioners' (powdered) sugar 1 to 2 teaspoons milk, heated Buns: Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes. Preheat the oven to 375 degrees. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack. Icing: Combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a pastry bag or a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature. Note: sometimes I use chopped candied fruit, instead of the dried cherries. Nancy

Thank-you so much, Grainlady! Everything you said makes perfect sense with what happened. I don't really know any pie science other than what I've learned (mostly from you) about the different sized fat globules steaming out differently in the crust. FWIW, it was a double crust pie with a commercial, organic, white flour, wheat crust because I have a bum ankle and couldn't make my own (it was a bit greasy but really pretty good for bought). Piled into a high dome of cherries under the full crust. Six teardrop slits fairly well spread from the center. I think, contemplating your post, that the orange from the grand marnier may have been too pronounced in the slightly warm pie, where it was scrumptious in the warmer goo. I think both the flavor and the residual alcohol. Besides plumping up the sour cherries (though they kind of fell apart, so overnight is probably too long--well, but as a garnishing ingredient, in the same vein as lemon zest would be, they were quite successful), I wanted the orange flavor to go with the lemon juice. I thought it would be an improvement on the vanilla originally called for. As a way of upping the tartness, the citrus worked well. The cherries weren't unripe, but they were just over the line, and not into the CANDY level of sweetness. Absolutely feel free to pass the idea along to your friend. I'll be interested to know if she perfects it and has success. My pie baking is ad hoc, usually successful (though sweet cherry has always been iffy and I keep trying new things), and not very methodical. :) Not fair worthy, but good eating. :) I'll try this one again and make it the day before. Maybe keep it at high heat a little longer?