<p>I agree that canned tart cherries in juice work great for pie. Frozen is the gold standard, though – I always buy a few quarts of sour cherries in July and pit and freeze them for winter. They’re fantastic.</p>
<p>I agree that canned tart cherries in juice work great for pie. Frozen is the gold standard, though – I always buy a few quarts of sour cherries in July and pit and freeze them for winter. They’re fantastic.</p>