Cherry of a Dessert

The cherry is a stone fruit with different cultivars growing species which grow sweet fruits to cultivars growing sour, tart fruits. Cultivated forms are the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus) primarily used in cooking. Both species originated in Europe and western Asia and were brought to North America by early immigrants. Still unique to Europe today is the Amarena cherry, a variety of Prunus cerasus. This small, dark colored sour Italian cherry grows in the Bologna and Modena regions of Italy. An original Fabbri family recipe from 1869 has grown into an international company producing a number of Amarena cherry related products.

Cherries candied in syrup can be used as a topping for desserts like cheesecake, ice cream, yogurt, pound cake and more. Include them for breakfast as a topping on pancakes, waffles or cinnamon rolls.

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Sweet cherries are grown commercially in Washington, California, Oregon, Wisconsin and Michigan. Oregon and Michigan provide the light-colored ‘Royal Ann’ (also called ‘Napoleon’and ‘Queen Anne’) cherries used for producing the maraschino cherry. Sour (tart) cherries are grown in Michigan, Utah, New York and Washington. Traverse City, Michigan, holds the title of Cherry Capital of the World, with all the usual festivals and celebrations which go with the title.

Weather plays an important part in the growing of most cherries, needing a Winter season of 800 hours or more with temperatures below 45 degrees to get the trees to break dormancy, blossom and set fruit. Luckily, there are also a few cultivars which will produce under milder weather conditions, requiring only 300 hours or less to break dormancy, blossom and set fruit. These ‘low chill’ varieties can be cultivated in areas of the southern United States where Winters are milder. This has helped California to become the second largest producer of sweet cherries in the United States. 

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Making the filling for a cherry pie.

Ingredients:

4 cups fresh or frozen tart cherries (remove stones/seeds)

1 to 1 1/2 cups granulated sugar

4 tablespoons cornstarch

1/8 tablespoon almond extract (optional)

Your favorite pie crust or pie dough recipe for 2 crust pie

1 1/2 tablespoons butter, to dot

1 tablespoon granulated sugar, to sprinkle

Direction Steps:

Place cherries in medium saucepan and place over medium heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
 
In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix.

Return the mixture to the stove and cook over low heat until the filling thickens, stirring frequently.

Remove from the heat and let cool. If the filling is too thick, add a little water, mixing well.

If the filling is too thin, add a little more cornstarch and mix well.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe to prepare enough dough for a top and a bottom crust. Divide in half. (see note below)

Roll out each piece large enough to fit into an 8 to 9-inch pan. 

Pour the cooled cherry mixture into the crust. Dot with filling with butter. 

Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. 

Make a slit in the middle of the crust for steam to escape. Sprinkle with crust top with the tablespoon of granulated sugar.

Bake the pie for about 50 minutes pm the middle rack. Remove from the oven and place on a rack to cool.

Note: If you are not interested in making the crust from scratch, there is always the packed crusts in the grocery cold case.