The Montmorency Cherry or sour cherry/tart cherry is a "superfruit". It is named after a valley in the northern suburbs of Paris, France. Today it is grown in France, Canada, and in the United States in Michigan, and Wisconsin.
It has dark green foliage throughout the season. It is clothed in stunning clusters of fragrant white flowers in mid-spring and has an abundance of cherry red drupes during mid-summer months.The pointy leaves turn an outstanding orange in the fall. When grown in ideal conditions, it has a lifespan of 30 years.
Because it has a short harvest season; late June through mid-July, you’ll have to watch the produce section of your favorite grocery store or Farmer’s Market closely to purchase fresh cherries. But don’t worry, as the fruit and its juice is available year-round in canned, frozen, dried, and bottled options.
In the United States and Canada, it is studied for its health benefits as it is a nutrient-rich fruit that has high ORAC (oxygen radical absorption capacity)values, and concentrated levels of antioxidants, vitamins, and nutrients that help fight free radicals in the body preventing disease as well as slowing the aging process. You would have to eat more than 20 average portions of other fruits and vegetables to get he same amount of antioxidants that one serving portion of Montmorency Cherries offer. Montmorency Cherry has anti-inflammatory, disease-fighting, health promoting and healing properties
In recent years Northumbria University has undertaken a number of studies into the health benefits of tart Montmorency cherry concentrate. Among these studies they found that drinking Montmorency concentrate there was a reduction in inflammation in joints and muscles in athletes and others that suffered from chronic pain. In addition, they also found that along with fighting urinary tract infections in women, drinking Montmorency concentrate helped people who suffered from sleep disorders as its natural nutrients promote sound sleep. In their most recent study, Northumbria University researchers also found that drinking Montmorency concentrate lowered blood pressure at a level which can be compared with that achieved by medication. With all of its known health benefits, why not try some today?
To get you started, I have included a pie recipe I personally have used from https://enthusiasts.ciachef.edu/sour-cherry-pie/
All Butter Pie Crust
5 cups of Montmorency Cherries. If you’re using fresh Montmorency cherries make sure you remove their pits. If you are using canned or frozen Montmorency cherries, drain them, keeping ½ cup of juice off to the side.
2 tablespoons of water (if using fresh cherries)
1/3 cup of cornstarch
1 cup of granulated sugar
2 teaspoons of fresh lemon juice
¼ teaspoons of kosher salt
Egg wash
Granulated sugar to taste.
Instructions_
Preheat the oven to 375 degrees F and set the rack in the lowest position.
Add the cornstarch to the reserved juice if using frozen or canned cherries, or water if using fresh, and stir to combine. Set aside.
In a medium saucepan, combine the cherries, sugar, lemon juice, and salt, stirring to combine. Bring to a gentle simmer over medium heat, and simmer, stirring, for 15 to 20 minutes, until reduced and thickened. Remove the pan from the heat and stir in the cornstarch mixture. Return the pan to the stovetop and bring to a simmer over medium heat. Cook for 3 to 5 minutes, until clear and thick. Remove the pan from the heat and allow to cool for 30 to 45 minutes, or until cooled to room temperature. Transfer the cherry mixture to the prepared and chilled bottom crust.
Roll out the top crust to ⅛ inch thick. Using a pastry wheel, cut fourteen 1-inch wide strips of dough. Brush the edge of the bottom crust with water and gently weave and arrange the dough strips on top of the filling to create a lattice top. Trim the edges flush with the edge of the bottom crust and press to seal. Turn and decoratively crimp or flute the edges.
Place the pie on a rimmed baking sheet. Brush the lattice top with egg wash and sprinkle with sanding sugar or granulated sugar.
Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
Enjoy! Let me know if you have any other recipes using Montmorency Cherries!