Ready to take a trip to the cherry orchard? We're setting out an adventure with Camp Counselor Monica to pick a bushel of cherries and turn it into a delicious summer dessert.
We loved cherry picking at our local orchard and barn to see how they are grown and the work that goes into harvesting! It was such a sweet lesson to see how our food comes to the table. We used our cherries to make a homemade cherry tart! You can find us wearing our Briar bonnets all summer long; protecting our little ones from the sun while we explore and go on adventures!
- 4 C pitted sweet cherries
- 3 tbsp sugar
- 1 ½ tsp cornstarch
- 2 sticks unsalted butter, cubed
- ½ C sour cream
- 2 C all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- In a medium bowl, mix together the flour, salt, sour cream and sugar. Cut in butter with a pastry blender until pea sized crumbs.
- Sprinkle cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
- Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
- Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
- Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
- Gently fold the edge of the crust over the cherries, pleating as you go.Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.