I lucked out at the Holland Farmers Market Wednesday and found some pie cherries. While sweet cherries are plentiful and available many places, consider yourself fortunate when you see these, at least in West Michigan. The season for pie cherries, also called “sour” or “tart” cherries, is short-just a few weeks. Most of the crop goes to processors and so we don’t see them very often in the markets.
These are usually lighter in color. Sweet cherries are often called “black” cherries because their color is darker. Pie cherries are tart, which applies best to baking in pies, tarts, cobblers, etc.
We had friends over that evening, so these did not last long as a cherry cobbler:
Topping (any biscuit recipe should work, sweetened with a little sugar):
2C AP flour
1-2 T sugar
1t baking powder
1/2 t salt
1 stick (8T) unsalted butter
1 C milk
Filling: Combine dry ingredients, add cherries and Amaretto. Turn into buttered baking dish.
Topping: Combine dry ingredients, add butter in small chunks and mix until the largest butter chunks are the size of small peas. Add milk, turn onto floured work surface and roll out to about 1/3 inch thick. Cut into desired shapes and arrange on top of filling. Brush with egg wash, sprinkle with more sugar, and bake at 375 for 45-50 minutes, until biscuit is golden brown and filling is bubbly. Serve warm.