The National Cherry Festival in Michigan is in full swing! So, here’s a cherry pie recipe that I developed this spring using frozen cherries. It also works with fresh cherries. It’s easy to freeze cherries for future use. Just wash and pit them and place them on a cookie sheet in the freezer. When frozen, transfer to freezer containers.
1.5 cup chopped walnuts
1 cup chopped Medjool dates
1/2 cup dried coconut
2 teaspoons water
Combine in food processor until it starts to form a sticky, textured dough. Press into small muffin tin compartments along bottom and sides to create the crusts. Use about 2 heaping Tablespoons for each crust.
1 cup pitted tart cherries, fresh or frozen
1/2 cup pitted tart cherries cut into quarters, fresh or frozen
1/2 ripe banana
3 pitted, Medjool dates
Pinch of salt
Pinch of ground cardamom seeds
Place 1 cup cherries, the banana, dates, salt, and cardamom in a high-speed blender and blend until creamy. Put the mixture in a bowl and stir in the chopped cherries. Add the filling to the prepared crusts.
Freeze several hours (if you can wait that long). They can be eaten right out of the freezer. Makes 6 -7 servings. Or, make a double or triple batch and have dessert on hand by storing in the freezer.
You can also flip this recipe by placing the filling into small bowls and crumbling the crust on top to make mini fruit crisps. Store these in the refrigerator and eat within a few days. These will be more like a pudding.