Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
Recipe and Tips: Pie Cherry Streusel Tart
Fresh sour pie cherries are as precious as rubies. Bright and shiny like the gems they resemble, the sour Montmorency cherries have a short season (only 2 to 3 weeks in July) in western Montana, so I always pick some off a neighbor’s tree to use fresh and enough to freeze. A true luxury is popping a just-picked fresh cherry warmed by the sun into my mouth, pulling away the stem, and eating the flesh off its pit. I shiver from the tartness, but I know summer is truly here.
This recipe is one of the best ways I know to celebrate the pie cherry. Please note that the filling mixture needs to sit at room temperature about 5 hours, so prepare it first. You could even start it the night before and leave it in the refrigerator. And be careful when eating this mouthwatering treat: even though the cherries are pitted, I always warn people to beware of renegade pits. One or two often manage to escape the pitter. The best way to pit cherries quickly is to use a pitter with a hopper that you can attach to a table top. Another, slower, way is to pit them individually.
If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries. Buy enough to give you 4 cups drained cherries, and save the juices. Measure the juice you’ll need, stir in the sugar, and make the cornstarch sauce.
Preparing Cherries for Freezing
To prepare pie cherries for freezing, combine 4 cups pitted cherries with 1 cup sugar and 4 level teaspoons of Fruit Fresh, stirring to mix well. Transfer to airtight freezer containers, seal, date, and freeze. The cherries will keep well for up to 1 year, but you’ll probably want them during the winter to revive summer memories. To use, thaw thoroughly in a wire strainer set over a bowl to collect all the juices. Measure the juice and add enough water to reach 1 ¼ cups. Taste a cherry and add more sugar if the cherries were very sour. Proceed as the recipe directs.