Pie Cherries

Reader Contribution by Mary D. Martin
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I grew up with an old Montmorency cherry tree in the yard. Every year was a race to see whether my family or the birds would get the most cherries. The best part of cherries was Mom’s Cherry Cobbler with fresh cream poured over it. I still remember the song, ‘Can she bake a cherry pie, Billy Boy, Billy Boy?’ Yes, my mom could, also, she could make a cherry pie quick as cat could wink its eye. (She is now 90 years young.)

I looked and looked for a Montmorency, to no avail. Finally, a few years ago I found a Carmine Jewel. It is hardy, Zone 3, fast growing, quick to produce and has the same great flavor. This year it out did itself. I picked bowls full. I am going to keep it pruned at 5 feet so I can cover it with netting to keep most of the birds out.

Tart cherries are high in antioxidants known for fighting cancer and heart disease. Tart cherries are also prized for their ability to reduce arthritis and gout pain. People suffering from such conditions usually drink cherry juice or eat dried cherries. I like cherries in both forms, as well as pie, cobbler and jam. Today I will share with you my favorite cherry cobbler recipe.

Mom’s Cherry Cobbler

1 stick butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, divided
1 cup milk
2 cups pitted tart cherries

Preheat oven to 350 F.

In 9-by-9-inch pan, melt butter. Combine flour, baking powder, salt, 1 cup sugar and milk; pour over melted butter.

Mix remaining sugar into cherries; do not drain. Pour cherries and any juice over batter. Do not mix into batter.

Bake for 40 to 50 minutes, or until brown.

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