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Montmorency Tart Cherries
Tart cherries (also called "sour cherries" or "pie cherries")
in water is the traditional way to pack Michigan Montmorency tart
cherries, and these nutritious red jewels have been a staple for baking
and cooking for generations. No sugar, preservatives or artifical
coloring added - just pitted tart cherries.
15 oz. can of premium tart (sour) cherries - $3.30
(each 15oz can equals 2 cups)
Frozen tart (sour) cherries by special order - please call toll-free
for shipping quote.
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
The Montmorency tart cherry is the traditional American baking cherry.
Here are a few of our favorite recipes.
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
- 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
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
A very rich and dense holiday pie!
- 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
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
- 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
King Orchards is a family owned and operated fruit farm in the heart
of Michigan's cherry-growing region, actively growing over 75 acres
of tart cherries
Dried tart cherries mixed with cashews, smoked almonds
or honey roasted peanuts make a great snack or appetizer for family
or unexpected guests.
King Orchards Montmorency Tart Cherry
Click on the pictures below to learn more.
Cherry Juice Concentrate
Cherry Jams and Salsa