Sour Cherry Recipes
Cherry Crisp
4 cups sour cherries, washed & pitted
2 tablespoons sugar
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 stick butter
1 teaspoon cinnamon
Preheat oven to 375 degrees F. Spread cherries evenly in a 9-inch pie pan or baking dish. Sprinkle with 2 tablespoons sugar. In a mixing bowl combine flour, sugar, and salt. Cut in butter until mixture is crumbly. Spread crumbs evenly over cherries. Sprinkle cinnamon over crumbs. Bake for 30 minutes.
Mrs. Applegate’s Sour Cherry Pie
Pastry for 2-crust pie (Frozen pie crusts are available in our Country Store)
4 cups sour cherries, washed & pitted
1/2 cup juice from washing cherries, divided
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
Mix cornstarch with 1/4 cup cherry juice and dissolve. Place cherries, remaining 1/4 cup cherry juice and sugar in saucepan and heat till bubbly. Slowly add cornstarch extract. Pour into crust; dot with butter. Cover with top crust or strips of crust. Bake in a 425 degree F oven for 15 minutes, reduce heat to 350 degrees F and bake for 30 to 35 minutes, or until crust is nicely brown and juice begins to bubble through crust. Foil around the edges of crust will keep crust from browning too fast.
Cherry Cobbler
Filling:
6 cups cherries, washed & pitted
1-1/4 cup sugar
4 teaspoons cornstarch
1/4 cup water
Mix all ingredients; let stand 10 minutes. Cook over low heat until thick and bubbly.
Topping:
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter (or margarine)
1 egg, beaten
3 tablespoons milk
Mix flour, sugar, and baking powder. Cut in butter till mixture resembles coarse crumbs. Combine egg and milk and add flour mixture. Stir just to moisten. Pour hot filling into 8-inch square baking dish. Drop topping into mounds on top of hot filling. Bake in a 400 degree F oven for 20 to 25 minutes or until toothpick inserted into topping comes out clean. Serve warm with ice cream.
Cherry Buckle
Batter:
3/4 cup sugar
1/4 cup shortening
2 eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1-1/2 cups flour
2 cups cherries, washed & pitted
Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter (or margarine)
Mix 3/4 cup sugar, 1/4 cup shortening, eggs, and milk until well blended. Stir in dry ingredients. Fold in cherries. Spread batter into a greased 9 inch square pan. Mix topping ingredients together until crumbly; sprinkle on batter. Bake in a 375 degree F oven for 45 to 50 minutes. Delicious warm or cooled.
To Freeze Sour Cherries
Wash and pit cherries carefully. Drain off some of the excess juice. Mix 1 cup of sugar with 4 cups of cherries. Add 1 tablespoon of fruit preserver. Place the cherry and sugar mixture into 1-quart plastic bags or freezer containers.