The world of cherries is surprisingly diverse. From the sweet, dark Bing cherries we love to snack on fresh to the vibrant, tangy cherries that make the perfect pie, there’s a variety to suit every palate. But when you’re specifically searching for cherries for baking, particularly for that classic cherry pie, you might encounter some confusion. What exactly are these “pie cherries” called? Are they different from other types? Let’s delve into the specifics.
Understanding Tart Cherries: The Heart of Pie Making
At the core of what we call “pie cherries” lies a crucial distinction: tartness. While sweet cherries are delicious eaten raw, their flavor can sometimes get lost in baking. Tart cherries, on the other hand, retain their characteristic tangy zest, providing that delightful sweet-and-sour balance that makes cherry pie so irresistible. Therefore, the overarching term you’ll often encounter is simply “tart cherries.”
Tart cherries belong to the species Prunus cerasus, whereas sweet cherries belong to Prunus avium. This botanical difference is key to understanding their distinct flavor profiles. The tartness in these cherries comes from their higher acid content, making them ideal for baking, preserving, and juicing.
Montmorency: The King of Pie Cherries
When talking about tart cherries specifically for pies, one name reigns supreme: Montmorency. This is the most widely planted variety of tart cherry in the United States and, arguably, the world. Originating from the Montmorency region of France, these cherries are known for their bright red color, plumpness, and distinctly sour flavor.
Montmorency cherries are so popular for pies because their tartness is perfectly balanced by sweetness when cooked with sugar. Their flesh also holds its shape well during baking, preventing the pie from becoming too watery. You’ll often find Montmorency cherries canned, frozen, dried, or as juice concentrate. They are truly the backbone of the cherry pie industry.
Why Montmorency is Preferred
Several factors contribute to the Montmorency cherry’s dominance in pie making:
- Flavor Profile: The ideal balance of tartness and sweetness.
- Texture: Firm flesh that maintains its shape during baking.
- Availability: Widely grown and readily available in various forms.
- Color: A beautiful bright red that enhances the visual appeal of pies and other desserts.
Other Tart Cherry Varieties: Exploring Alternatives
While Montmorency is the most prevalent, other tart cherry varieties exist and can also be used for pie making, although they may not be as readily available or widely recognized. Exploring these alternatives can add unique nuances to your baking.
Early Richmond
The Early Richmond cherry ripens, as the name suggests, earlier in the season than Montmorency. While smaller and slightly more acidic, it can still be used effectively in pies, jams, and preserves. It offers a more intense tart flavor, which some bakers may prefer.
English Morello
The English Morello is a darker, almost black, tart cherry variety. It has a richer, more complex flavor than Montmorency and a very dark juice. While less common, it’s prized by some for its unique depth of flavor in pies and other cooked applications.
Balaton
Originating from Hungary, Balaton cherries are another excellent choice for pies. They are larger and firmer than Montmorency cherries and have a slightly sweeter flavor profile, while still retaining a noticeable tartness. This balance makes them a versatile option for baking and preserves.
North Star
North Star cherries are known for their compact growth habit, making them ideal for smaller gardens. They are a deep red color and have a good balance of sweetness and tartness, suitable for pies, jams, and jellies.
The Importance of Freshness and Quality
Regardless of the specific tart cherry variety you choose, freshness and quality are paramount. Ripe, unblemished cherries will yield the best flavor and texture in your pie. Look for cherries that are plump, firm, and have a vibrant color. Avoid cherries that are bruised, shriveled, or have signs of mold.
When using canned or frozen cherries, be sure to drain them thoroughly before adding them to your pie filling. This will help prevent the pie from becoming too watery. Also, consider the sugar content of canned cherries and adjust the amount of sugar in your recipe accordingly.
Beyond Pie: Other Uses for Tart Cherries
While “pie cherries” are obviously great for pies, tart cherries have a wide range of other culinary applications. Their tart flavor makes them ideal for jams, jellies, sauces, and even savory dishes.
- Jams and Jellies: The high pectin content of tart cherries makes them excellent for creating firm, flavorful jams and jellies.
- Sauces: Tart cherry sauces can be used to accompany meats such as duck, pork, and lamb.
- Juice: Tart cherry juice is gaining popularity for its potential health benefits, including improved sleep and reduced muscle soreness.
- Dried Cherries: Dried tart cherries make a delicious and healthy snack, or can be added to baked goods such as muffins and scones.
Navigating the Grocery Store: Finding Your Pie Cherries
Finding “pie cherries” at the grocery store can sometimes require a bit of detective work. Here’s what to look for:
- Labeling: Look for labels that specifically state “tart cherries” or “Montmorency cherries.”
- Frozen Section: Frozen tart cherries are often a reliable option, especially if fresh cherries are out of season.
- Canned Goods: Canned tart cherries are commonly available, but be mindful of the sugar content.
- Specialty Stores: Specialty food stores or farmers’ markets may offer a wider variety of tart cherry varieties.
Debunking Common Misconceptions
There are a few common misconceptions surrounding “pie cherries” that are worth addressing:
- All Red Cherries are Pie Cherries: This is incorrect. Sweet cherries, such as Bing and Rainier, are also red but are not suitable for pie making due to their low acidity.
- Frozen Cherries are Inferior: This is not always true. Frozen cherries are often picked at their peak ripeness and frozen immediately, preserving their flavor and nutrients.
- Pit Size Determines Tartness: This is a myth. Pit size is related to the variety of cherry, not its tartness.
The Health Benefits of Tart Cherries
Beyond their delicious flavor, tart cherries offer a range of potential health benefits:
- Antioxidants: Tart cherries are rich in antioxidants, which can help protect against cell damage.
- Anti-inflammatory Properties: Studies suggest that tart cherries may have anti-inflammatory effects, potentially reducing muscle soreness and arthritis symptoms.
- Sleep Aid: Tart cherry juice is a natural source of melatonin, a hormone that regulates sleep.
- Heart Health: Some research indicates that tart cherries may help lower blood pressure and cholesterol levels.
Conclusion: Embrace the Tart
So, what are pie cherries called? While the general term is “tart cherries,” Montmorency is the reigning champion when it comes to pie making. However, exploring other varieties like Early Richmond, English Morello, Balaton, and North Star can lead to exciting new flavor profiles in your baked goods. Remember to prioritize freshness and quality, and don’t be afraid to experiment with different recipes and applications. Embrace the tartness, and you’ll discover a whole new world of culinary possibilities. The next time you’re planning a cherry pie, you’ll be well-equipped to select the perfect cherries for a truly unforgettable dessert.
What distinguishes pie cherries from other types of cherries?
Pie cherries, unlike sweet cherries, are known for their tart and acidic flavor. This characteristic makes them ideal for baking because their sourness balances the sweetness of added sugar in pies, jams, and other desserts. The acidity also helps maintain their shape during cooking, preventing them from becoming mushy.
Sweet cherries, on the other hand, are typically eaten fresh due to their naturally sweet flavor and softer texture. While they can be used in baking, they often require less added sugar and careful handling to avoid becoming overly soft. The distinct flavor profile is the primary differentiator, driving their different culinary uses.
Are there different varieties of pie cherries?
Yes, the two main varieties of pie cherries are Montmorency and Balaton. Montmorency cherries are the most widely grown type and are known for their bright red color and distinct tartness. They are a popular choice for pies, sauces, and juice concentrates due to their consistent flavor and texture.
Balaton cherries, originally from Hungary, are darker in color and possess a slightly sweeter and more complex flavor compared to Montmorency. They are often preferred for jams, preserves, and cherry liqueurs where their richer flavor profile can be fully appreciated. Both varieties share the characteristic tartness that defines pie cherries.
Why are pie cherries often referred to as “tart” cherries?
The term “tart cherries” is used interchangeably with “pie cherries” because it accurately describes their defining characteristic: their tart or sour flavor. This tartness comes from their higher acidity levels compared to sweet cherries. The descriptive term provides immediate information about the fruit’s taste.
The label “tart” helps consumers distinguish them from the commonly available sweet cherries intended for fresh consumption. Using “tart” in their name makes it clear that these cherries are best suited for cooked applications where their acidity can be balanced with sugar and other ingredients, resulting in delicious pies and desserts.
Can I eat pie cherries raw?
While you can technically eat pie cherries raw, most people find their tartness quite intense and less palatable than sweet cherries. The high acidity can be overwhelming and may not be enjoyable for those accustomed to the sweetness of other cherry varieties. However, some individuals appreciate the tangy flavor and consume them in small quantities.
The primary reason they are not commonly eaten raw is their flavor profile. Pie cherries are specifically bred and grown for their cooking qualities, where their tartness is balanced with sugar to create delightful desserts. While not toxic, their intense sourness makes them better suited for culinary preparations than fresh consumption.
Where are pie cherries primarily grown?
The United States is a significant producer of pie cherries, with Michigan being the leading growing region. The cool climate and fertile soil of the Great Lakes region provide ideal conditions for cultivating these tart fruits. Other states, such as Wisconsin, New York, and Utah, also contribute to the overall pie cherry production in the country.
Beyond the United States, Europe is another important region for pie cherry cultivation. Countries like Poland, Hungary, and Serbia have a long history of growing and utilizing tart cherries in traditional recipes. The fruit’s popularity in both regions underscores its global appeal as a key ingredient in desserts and other culinary creations.
How are pie cherries typically processed for sale?
Due to their high acidity and relatively short shelf life, pie cherries are often processed soon after harvesting. Common processing methods include freezing, canning, and drying to preserve their quality and extend their availability throughout the year. Freezing is a popular method as it maintains much of the fruit’s original flavor and texture.
Canned pie cherries are another convenient option, often packed in water or light syrup. Dried pie cherries offer a concentrated flavor and are used in trail mixes, baked goods, and other applications. These processing methods ensure that consumers can enjoy the taste of pie cherries regardless of the season.
What are some popular uses for pie cherries besides pie?
While pie is the most iconic use for pie cherries, they are also incredibly versatile in other culinary applications. They are commonly used to make jams, preserves, and sauces that complement both sweet and savory dishes. Their tartness adds a unique flavor dimension to barbecue sauces, glazes for meats, and toppings for ice cream.
Beyond food, pie cherries are sometimes used in beverages such as juices, smoothies, and even alcoholic drinks like cherry liqueurs. The fruit’s antioxidants and potential health benefits also contribute to its popularity in health supplements. Their versatility makes them a valuable ingredient in various industries, showcasing their adaptability beyond the classic pie.