<p>In a fit of total gluttony, I ordered an entire flat of tart cherries from a local orchard. That’s 8 quarts, and I get to pit them all!!</p>
<p>I already used up 2 quarts for a cherry pie (which didn’t even last 24 hours). What to do with the other 6 quarts? I know I’ll want to take some of the cherries, cook them down a bit and freeze them to eat during the frosty winter months over pancakes or yogurt. </p>
<p>What about the rest? Any other tart cherry recipe ideas to share?</p>
<p>three more cherry pies???</p>
<p>How about sweeten and dry them? I love the dried tart cherries from Costco…so yummy</p>
<p>I love the pie so much I’m not sure I’d do anything else! But I’d probably try a clafoutis, which always sound good, but I’ve never actually gotten around to making one.</p>
<p>Martha seems to have some nice suggestions including a clafoutis: [Seasonal</a> Produce Recipe Guide: Sour Cherry Recipes - Martha Stewart](<a href=“Sour Cherry Recipes Sure to Make Your Summer Sweeter”>Sour Cherry Recipes Sure to Make Your Summer Sweeter)</p>
<p>Make more pies! If you don’t eat them all, you could give some away. While pie’s the best, you could probably make some yummy turnovers from them…</p>
<p>Sour cherry preserves or jam. (Which I like as a ice cream topping.) Made some this past weekend.</p>
<p>Sour cherry cobbler–which my crust-adverse kids like better than pie. (Seriously when I make pie, they just eat the filling and leave the crust on the plate.)</p>
<p>I also pit sour cherries, and mix them with sugar & tapicoa powder (thickens more reliably than cornstarch) and freeze in a gallon bag–instant pie filling!</p>
<p>I’ve also seen some recipes for sour cherry BBQ sauce–usually made with ancho or chipotle peppers. They look interesting and would probably be good on chicken.</p>
<p>Cherry pies freeze well - make more and freeze them for later. I’m going to repeat my last year’s successful experiment and freeze some of my alpine srawberry pies.</p>
<p>The cherries freeze fine too.
Here are some new ideas from NPR - [Pucker</a> Up For Sour Cherries : NPR](<a href=“http://www.npr.org/templates/story/story.php?storyId=105263645]Pucker”>Pucker Up For Sour Cherries : NPR)</p>
<p>I second the jam idea. I made some two years ago and we ate it straight out of the jar with spoons. Delicious.</p>
<p>Wow, there are many pie lovers out there to keep me company. Has anyone experimented with adding other flavors to a cherry pie? Something like lemon zest, pomegranate, or maybe a liqueur?</p>
<p>Great ideas. I can’t deny the pie 3 times sounds wonderful but also put a vote in for giving drying them a try - I too depend on the Costco dried cherries - I put them in homemade trail mix, on my cereal/oatmeal and in my salads. Perfect little burst of sweet and sour!</p>
<p>Sour cheery pie is my very favorite. I’m pushing 50 and still ask my mom to make one for me for my birthday every year. </p>
<p>Jam would be my second favorite.</p>
<p>Sour cherry cobbler. And, as a Midwestern Lutheran, I’d have to find a Jello recipe and make that, too.</p>