Posts Tagged ‘pie cherries’

Red, White, and Blue Cobbler

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The tart or pie cherry is a pretty yard tree all season, and gorgeous in full fruit, with the glowing colors of a Russian enamel. This year my pie cherry tree bore heavily for the first time, and after making a new supply of tart cherry liqueur (no sugar this time,) I made a few cherry cobblers.
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First, catch your cherries. They need to be the bright lacquer-red pie type, not the darker sweet cherries, which will turn a rather dreadful color if you try to cook them.
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Next, pit enough of them to make 1 1/2 cups of pitted cherries. This will serve 2 gluttons or four normal people. I have a pitting device from OXO that pits four at a time, but it’s still tedious work. Be certain to run your clean fingers through the pitted cherries several times to find any pits that you missed, so that no teeth are cracked later.
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If you eat sugar, it’s very simple from here on. Add a handful of wild blueberries or (from my yard) fully ripe clove currants or serviceberries  for the blue element, sweeten to taste, and make your favorite biscuit dough but sweeten it a little more than usual. Put the cherries and berries in a buttered 7 inch tart pan, top with artistic globs of the biscuit dough, and bake at 375 until the dough is done and browning attractively. If you eat low-carb it’s a little more complicated but not much. Sweeten the cherry mixture to taste with half erythritol and half Sweet Perfection oligofructose, working the sweeteners in with your fingers so that they don’t cake, and add a teaspoon of vanilla extract. Make the topping as follows:
1 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup of Swerve sweetener confectioners type
1/3 cup Sweet Perfection oligofructose
1/4 cup butter, cold
2 egg yolks
Combine all the dry ingredients in a bowl and stir well with a fork. Work in the butter, cutting it in with the fork until the largest remaining butter pieces are the size of baby peas. Add the egg yolks, working them in with a fork until the mixture is fairly well amalgamated. Drop on top of the cherry mixture in the small buttered tart pan, pat it out just a bit with your fingertips (it will be sticky and messy,) and bake at 375 until the dough is cooked through and coloring. This dough doesn’t brown evenly as sugar-containing doughs do, and you have to watch carefully so that it doesn’t burn. Serve hot with low-carb
vanilla ice cream.
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Happy Independence Day!
The gorgeous image of a cherry branch second from the top was on a Google page and I can’t find an attribution for it. If anyone knows who the photographer is, please let me know so that I can give credit.

The Jewels of Summer: Cherries

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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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Click here for the recipe! Continue reading