Interestingly, the unpitted cherries deliver an almond flavor into the preparation while baking. But there is a French dessert - Cherry Clafoutis - that is actually made with unpitted cherries. Most cherry recipes require cherries to be pitted. If you use frozen cherries, let the cherries thaw completely and make sure to drain off excess fruit liquid before making the filling. You can use fresh or frozen cherries in this cherry pie interchangeably. And it is a pleasure to use them since they are sold pitted. They are actually cooked or baked faster. Surely, when fresh cherries are in season, there is no better way to use them than making this crumb pie.įrozen cherries used in baking are equally delicious. If you make a pie with sour cherries, increase the amount of granulated sugar up to ⅔ cup + 2 tablespoons (180 g) while making the cherry filling. Sour cherries are often preserved in alcohol or used in baking or making chutneys. It is a pain to pit them: the best way is to use the tip of a paper clip to push the pit out. Their season is short, about two weeks in late July. Sour cherries, or tart cherries, are smaller than sweet cherries. But I personally prefer the dark red Bing cherries over to two-toned Rainier cherries.
You can equally use both types of sweet cherries - Bing cherries and Rainier cherries - to make the pie. This crumb cherry pie recipe calls for sweet cherries, the ones found in any supermarket or farmer's market in summer.
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