Everything Cherry

Cherry tarts.

     Cherry Juice.

          Cherry smoothies.

In the last two years, I started a new tradition where I head up to a cherry farm with a friend and her family for , well.. cherry picking.

It is about 2 hrs drive west  from Toronto - the farm is separated by 'Province acres' as I call it. All the cherry trees in each section are basically from that specified province.

Your taste buds will thank you.

I have not been able to walk entirely across Canada as yet - I am still making my way through the British Columbia fields. The cherries on each tree do have distinctive tastes ; BUT once I pour them into the blender, or make my pie filling - they all taste just as SWEET.

This lil beaut was made on the family farm- made fresh almost every half hour or less. After  a long day of harvesting in the blazing sun- this is a SWEET reward.

I haven't made this yet- but it is mouth full of goodness!

Below I have shared favorite Cherry Tart recipe w/ a twist; I hope you enjoy:

Cherry filling:

2/3 cup sugar
1/4 cup corn starch
1/4 tsp salt
4 cups fresh (tart) cherries, pitted
1 cup of water
2 tablespoons lemon juice

On medium heat,  combine the the above ingredients n medium heat, in a small saucepan.
Stir continuously, preferably a with a wooden spoon, until the mixture is thick. If the mixture gets too thick- add an additional 1/2 cup of water.

Pour filling into the pie crust, leaving just about an inch of the pie crust untouched to be shaped.

Ready for the oven!
Oven instructions:

  • Preheat at 350⁰-400⁰
  • Bake pie at 350⁰ for 35-45 minutes, time will vary depending on your oven.

Your pie crust should look a bit golden brown and your pie filling should be bubbling

Please cool pie, preferably on a wire rack, before serving.

Stay healthy. Eat Well. Have fun.


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