tart cherries

This versatile farro salad features tart cherries, arugula, apples, and feta cheese; it works as a side dish or a main dish grain bowl.

Farro Salad with Tart Cherries

dry pearled farro

Oregon Fruit tart cherries

Dijon mustard

white wine vinegar

maple syrup

olive oil

shallot

tart apple

baby arugula

feta cheese

salt

pepper

In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary. Or, if you have an Instant Pot, go to Instant Pot Farro.

For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.

With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired. (When serving leftovers, drizzle a bit of olive oil over the salad if you find it to be dry.)

This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.

The Best Cherry Pie Recipe Ever

all purpose flour

sugar

unsalted butter,

water

cornstarch

almond extract

Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.

Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!

Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=3TcOAS-UMtA

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I’ve fiddled with various recipes and modifications over time and this one is delicious, sweet and tart at the same time, and easy to make year round.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

For the printed recipe and written instructions (as well as more tips and photos), see my blog post here: https://artfulparent.com/best-cherry-pie-recipe-ever/ 

P.S. You can also modify this recipe to make cute and tasty cherry hand pies!

The Best Cherry Pie Recipe Ever (Made with Tart Canned Cherries)

coo-coo bars featuring coo coo cashew trail mix

coo-coo bars

medjool dates (pitted)

almond butter

Coo-Coo Cashew Trail Mix

½ cup rolled oats

sweet cacao nibs

Process dates in a food processor about 1 minute, or until formed into a dough-like consistency.

Combine oats, trail mix, dates, and sweet cacao nibs in a large mixing bowl - set aside.

Heat maple syrup and almond butter in a small saucepan over low heat. Stir, then add to oat mixture and stir, breaking up dates to evenly incorporate throughout. 

Line an 8x8 baking dish with parchment paper and add mixture. Using a flat object, press the mixture into the dish until evenly dispersed. 

cover with parchment paper and chill for 30 minutes. Remove from pan and cut into 10 even bars. Refrigerate in a sealed container for up to 3 days, or freeze to keep fresh!

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Farro Salad with Tart Cherries

The Best Cherry Pie Recipe Ever

coo-coo bars

Top 3 tart cherries recipes from across the web

The most viewed tart cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Farro Salad with Tart Cherries

The Best Cherry Pie Recipe Ever

coo-coo bars

The most viewed tart cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine