Fresh picked sour pie cherries made into a delicious Cherry Cobbler.
After 12 years, our pie cherry tree has finally produced enough cherries for me to make a dessert.
The temperatures are HOT, HOT, HOT right now. It is summer, so it’s not unusual. What is unusual is the night time temperatures aren’t dropping to a nice cool temperature.
These hot temperatures have put a stop on any baking I want to do. It just makes the house too darned hot. I had to make an exception with this cherry cobbler. I’ve waited 12 years for these cherries – I couldn’t just say, maybe next year!
I turned on the oven and made a cherry cobbler! I did bake it early in the morning before it turned too hot. I kept the exhaust fan running and hoped the morning breeze would carry all the hot oven heat right out the windows. I think it worked, but even if it didn’t, this cobbler was worth cranking on the oven.
I like to pick my cherries with the stems on.It usually makes the pitting just a bit easier. Sour pie cherries are very soft and the seed usually comes out fairly easy.
I know there are a lot of gadgets and trendy methods for pitting cherries, but I just do it all by hand. My method is to do it over the kitchen sink because it gets messy. I grab a cherry with the stem and gently pull the stem while I squeeze the cherry. Usually the seed slides right out. Sometimes, the stem just pops off. In that case, I squeeze the cherry until it splits and then the seed follows. Trust me, this gets messy.
My grandmother always had a huge sour pie cherry tree and I remember her making cherry pies and cherry cobblers during the summer. She also canned several jars of cherries to use during the winter. She had a lot of cherries to pit. She always told us that if we found a seed in our pie, it was considered good luck!
Cherry cobbler made with fresh sour pie cherries
- 1 1/2 cup flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 6 Tablespoons butter cut into small pieces
- 2/3 cup milk
- 6 cup fresh sour cherries pitted
- 1/2 cup sugar
- 1/4 cup flour
In a large bowl combine flour, baking powder, salt and sugar.
Mix in butter with a pastry blender or your fingers until mixture is crumbly.
Add milk and stir just until combined.
Combine cherries, sugar and flour in a bowl. Stir until combined.
Place filling in a greased 8 x 10" baking dish.
Place large spoonfuls of biscuit dough on top of the filling.
Bake in a preheated 375 degree oven for 30 minutes.
The cherry filling is tart. You can add an additional 1/4 cup of sugar for a sweeter filling.
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