The single best reason that I know of to grow a pie cherry tree is to stand and gawk at it in full fruit on a sunny day. Even my dwarf North Star cherry, which is only two years old and no taller than I am, looks so stunning in the summer sun, with cherries glowing like Russian enamels, that I spend some time just standing there taking it in. But once you’re ready to stop looking and start eating, there are the cherries. Sour or pie cherries are of course perfect for pies, and they also make excellent jams, cobblers, etc. If you want a lot of good well-tested recipes, get yourself a copy of the British classic Jane Grigson’s Fruit Book. But I decided to make cherry liqueur this year, and so far the results are very promising. Remember, besides being economical and ecological and virtuous, this urban homesteading stuff is an awful lot of fun.
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My urban homestead 