We've been up to our hips in cherries -- on purpose.
When black sweet cherries are less than $2.00 a pound, there's no reason NOT to gorge on these delicious sweeties. Also, cherry juice is an excellent help for preventing gout. (Which the Brick struggles with sometimes.)
But when you buy six or so pounds at a time, the cherries start to get a little wrinkled. I spent a few hours pitting cherries, while watching The Walking Dead reruns. Two pounds produced enough for two pies, and a cherry tart. (Note to self: pitting cherries makes your hands really 'bloody.' Not a good look when watching a zombie apocalypse.)
But the pies turned out wonderfully, if extra juicy. Make sure you bake these on top of a cookie sheet, in case of overflow.
P.S. All you ever wanted to know (or didn't) about cherries -- plus links to several recipes, including a sour cherry pie. (From One Hundred Dollars A Month)
Here's the bluberry version from same...
I used Food Network's version of cherry pie. It's good.
3 comments:
When I was growing up, we always had cherry trees - I miss the pies but not pitting cherries!
We picked a lot of cherries recently at a u-pick farm. I was hoping for some sour cherries for pies and such, but they had few this year. I did end up with enough for my son's birthday cake (black forest) plus a lot of sweet cherries.
These were black sweet cherries -- our preference for eating, especially when they're that luscious dark color.
We had a Montmorency cherry bush in our yard at our first house that was prolific. I noticed some years after we sold the house, that they'd cut the bush down. Sad.
Pitting cherries is... wait for it... the pits. Takes FOREVER. I'll go back to apples, blueberries and peaches after this pie -- though even the Brick said it turned out quite delicious.
Thanks for writing, both of you.
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