Sour Cherry Pie

Cherry Pie recipe found in the website of Fix Bros. Fruit Farm, Hudson, New York

Mix 4 cups sour cherries
3 tablespoons tapioca
1-1/3 cups sugar
1/4 teaspoon almond extract

Let stand 15 minutes.
Fill pastry-lined 10 inch pie plate with fruit mixture.
Dot with 1 tablespoon of butter
Cover pie with top crust; seal and flute edges
Cut several slits to permit steam to escape.
Bake 1 hour at 400 degrees or until juices form bubbles that burst slowly. Cool.
Note: For a golden top crust, brush with beaten egg before baking

Fruit Cobbler – Bean’s version

Very easy and delicious

Fruit Cobbler recipe from Fix Bros Fruit Farm, Hudson, New York

Use Black Sour Cherries or Mont Morenci Cherries, or Peaches

Pillsbury Pie Crust
2 tablespoons Flour
3/4 cup Sugar
2 tablespoons Cinnamon
Enough Fruit to Cover pan
Layer pie plate or pan with crust. Mix flour, sugar and cinnamon together and pour on top of fruit.
Topping: 2 1/2 cups flour
1 cup sugar
1 1/2 cups butter
Mix all together until blended and sprinkle on top of fruit.
Bake 400 degrees for 25 – 40 minutes until brown.

Homemade Cherry Ice Cream

Homemade Sweet Cherry Ice Cream Recipe from Fix Bros Fruit Farm, Hudson, New York

Use Sweet Cherries


Mixer Bowl – 2 2/3 cup sugar, 5 eggs, 3/4 teaspoon salt. Blend well.

Cornstarch blend – 3 tablespoons cornstarch, 1/2 cup milk in sauce pan until it dissolves, then add 1 1/2 cup milk and stir on low. Cook until it thickens.

Add cornstarch blend to the base, mix and cook slowly. Add 1 pint whipping cream and 3 1/2 tablespoons vanilla. Add 4 cups of milk in the whipping cream to swish it all out. Level out the can with milk if necessary. Add 3 cups crushed (with chunks) of cherries.

Prepare your Ice Cream mixer with ice and salt (as directions say). Plug in and churn away. Continue to monitor your mixer for the ice and salt combo.

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