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Montmorency Tart Cherries

Shipped Direct from the Grower

15 oz. can of premium tart (sour) cherries - $2.49
12 cans of pitted tart cherries in water - $27.00
24 cans of pitted tart cherries in water - $50.00
(each 15oz can equals 2 cups)

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Frozen tart (sour) cherries by special order - please call toll-free for shipping quote.
1-877-937-5464

Want fresh sour cherries?
Come visit us in July, in the beautiful Grand Traverse area of northern Michigan - the "Cherry Capitol of the World." Sleeping Bear Sand Dunes National Park, award-winning restaurants and wineries, and beautiful Lake Michigan are all nearby, and there are over 200 family orchards growing more than 800 varieties of fruit. Dark sweet ("Bing" or "Black") cherries, Light Sweet ("Ranier") and Tart cherries are all ripening in July. Pick your own fresh cherries right off the tree. We wash and pit them right here for you.

Order tart cherries online here

Tart Cherry Recipes

Sour Cherry Pie

Pie Crust for 1 9" pie Top & bottom 4 cups tart pitted cherries (2 cans 15 oz. tart cherries, drained ) save 3/4 cup liquid from can. 1 cup sugar 1 1/2 Tbs. flour 3 Tbs. cornstarch 1 Tbs. grated lemon rind juice of 1/2 lemon 2 Tbs. cold butter cut into small pieces 1/8 tsp. almond extract

Directions:

• Heat oven to 400
• Put cherries and juice in a bowl sprinkle in the sugar, flour, corn starch, lemon juice, rind , and almond extract.
• Toss well and pour into pastry shell. Dot with butter and put on top crust.
• Brush top crust with milk or cream, sprinkle on 2 Tbs. sugar, and cut a slit for steam.
• Bake at 400 for 15 minutes then reduce oven to 350 and bake aproximately 3/4 hour until filling is bubbling and crust is nice and golden.

Tart Cherry Sour Cream Pie

2 eggs, lightly beaten 1 1/2 cup sugar 1 cup sour cream 2 cups dried tart cherries 3/4 cup chopped pecans 1/2 tsp. almond extract 1/8 tsp salt 1 cup brandy

Directions:

• Soak dried cherries in 1 cup brandy and 1 cup water overnight.
• Combine all liquid ingredients and mix well. add the cherries and remaining ingredients.
• Line a 9 or 10 inch pie plate with your favorite pie crust and pour in cherry filling .
• Put on top crust and slit for steam to escape
• Bake at 400 for 15 min and reduce oven to 325-350 for another 30-40 min.

Double Cherry Pie

2 cans unsweetened tart cherries well drained 1 cup dried tart cherries 1 cup granulated sugar 2 tablespoons quick-cooking tapioca or cornstarch 1/2 teaspoon almond extract Pastry for 2-crust, 9-inch pie 1/4 teaspoon ground nutmeg 1 tablespoon butter

Directions:

• Combine canned cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well
• Let cherry mixture stand 15 minutes.
• Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter.
• Cover with top crust. Seal and flute edges.
• Bake in a pre-heated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over-browning.

Note: 2 lbs. frozen tart cherries, thawed to room temperature and well drained, can be substituted for canned tart cherries

Straight from the Grower

Dried tart cherries mixed with cashews, smoked almonds or honey roasted peanuts make a great snack or appetizer for family or unexpected guests.