I just picked a big bowl of cherries from the tree in the front garden. I was thinking of making a cherry pie but I haven’t got any recipes. I’m also open to other suggestions for desserts with cherries. Thanks in advance.
Are they pie (very tart) cherries or sweet cherries? I’ve found that sweet cherries don’t make a very good pie. Pie cherries, OTOH, are divine for pies, preserves, sauces, etc.
If they are the tart cherries, then stem and pit them. A cherry pitter is worth the money if you are going to do this more than once. If you make your own crust, then do so - otherwise buy a premade crust. (I’ve found the ones made with lard make the best pies.) You will need about 4-5 cups of pitted cherries, and about a cup of sugar. (Sorry, don’t know what dry measures are in metric). Use a pie thickener if you like. Bake in the oven until the crust is brown and flaky.
And a hint: If you pit and immediately bake the cherries, they will be very juicy and your pie will be awash in a lot of syrup. Which is delicious, and a great complement to the French Vanilla ice cream on top of your pie. But if you refrigerate your cherries for a few days, they’ll release some of their juice. You can strain the juice out and reduce it in a sauce pan on the stove top. Then pour it over the cherries before you put the pie crust top on for a slightly thicker sauce.
They’re pie cherries, thanks!
Clafouti is a classic French dessert with cherries, easier to make than pie (no crusts), normally you would use sweet cherries though so I don’t know how well your tart ones would work - perhaps you could add extra sugar. Recipe here.
Sour cherries make a wonderful sauce for duck or other richly fatty meat like goose or belly of pork.
Unfortunately I’m a vegetarian. 
Don’t forget to make some juice for use later. I have a couple gallons of cherry juice in the refrigerator settling out sediment. I’ll use the clear juice for jellies and fruit punches. The less clear stuff for flavoring my apple leather and other foods this year. It’s my favorite fruit flavoring to add to stuff. I also found that all fruit stains come off my hands when I get sour cherry juice on them.
Take a couple of pounds of apples, peel, and cut them up. Add your pitted cherries, some sugar, and maybe a tablespoon of cornstarch in the juice of 1 lemon. Bake for 45 minutes at about 400. Mix some flour, sugar, and melted butter together (option- add some nuts). Stir to mix cherries and apples now that the cherries have released their juice. Sprinkle topping over fruit. Bake 15 more minutes. Enjoy! Proportions are approximate, because they aren’t very picky.
There was already a threadabout this, recently. There are good recipes here.
Also, there are a few in thisthread, though it’s about old fruit.
I couldn’t even make it from the tree to the front door without eating the cherries much less waiting for the pie to bake
So, ah… You’re not going to eat that? <licking chops>
Here in Washington everyone is selling cherries. I think most of them are sweet, but I should check around to see if any are tart.
You could make a Cherries Jubilee. (If you still eat milk.)
Juice and purree some of the Cherries- mix with a bit of poupon, shallots, red wine vinegar and Olive Oil to make a Cherry Vinaigrette, Serve that over a walnut, goat cheese, and spinach salad garnished with more halved fresh cherries.
I love Chilled Cherry-Plum Soup from The Enchanted Broccoli Forest.
Michigan has some great cherries. They are the number one tart cherry producer in the U.S. They reached peak season a week ago and probably right now. They celebrated the 83rd year of the National Cherry Festival a month ago.
Probably, some great recipes as well… Grilled Peaches and Cherry Sauce
Cherries, almonds, and amaretto is a classic flavor combination, if you can work it into a warm jubilee or crumble served with vanilla ice cream.
Faygo Rock and Rye Pancakes with Cherries and Whipped Cream.
Add Faygo Rock and Rye to your favorite Pancake recipe by cutting back on, or eliminating liquid ingredients and replacing that with Rock and Rye Soda Pop.
Sautee some pitted cherries in some butter, a dash of Rock and Rye, a pinch of brown sugar, and some cinnamon, maybe some orange zest. Stew until reduced and the cherries are soft
Top the pancakes with the cherries and whipped cream.
Maybe some amaretto to deglaze/flambe’ the Rock and Rye and cherries… but that’s just a touch of the juggalo.