This is a family favorite passed down through the generations.

SOUR CHERRY CUSTARD PIE
A one crust, 9" pie.
Preheat oven to 350 degrees.

1 cup milk, scalded
1 tablespoon flour
A scant 1/4 teaspoon nutmeg
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups pitted sour cherries

Place unbaked pie crust in a 9 inch pie pan. Spread cherries evenly on the bottom.

Mix sugar, flour and nutmeg together in a bowl.
Stir in the eggs.
Whisk in the hot milk slowly, tempering so eggs do not scramble.
Add vanilla, mix well and pour mixture over the cherries.

Bake 30 minutes or until set.

Have you considered drying some cherries? I know it may be too warm now and you may not feel like it anyway, but you can freeze pitted sour cherries and dehydrate them later when the weather is colder.

Dried cherries would be wonderful in quick breads, granolas, muffins etc.

Carol

Here is a link that might be useful: Home-Dried Cherries

I picked 7 lbs. of cherries on Monday. Made a cherry pie and tomorrow, I'll make cherry cobbler and freeze the rest. May go and pick more.

I grew up near a big cherry farm in Ohio and it was heaven. You lined up by the barn door with your containers, someone wrote down how many pounds you wanted on a scrap of paper and your cherries would be put through the pitters and poured into your containers at the end. They had sweet and sour cherries. Nothing like it since.

This recipe is from the wife of the owner. My mom used to make a "cherry pudding," which had cherries on the bottom, a not-too-sweet dough on top and a cup of boiling water poured over all. If I find the recipe, I'll post it - kinda different.

Cherry Bar

Filling:
¾ to 1 c. sugar
2-1/2 T. cornstarch
¼ t. almond extract
2 to 2-12 c. tart cherries and juice
2 T. butter

Crust:
1 c. butter
1 c. brown sugar
2 c. flour
½ t. soda
½ t. salt
2 c. oatmeal

Filling: Combine ingredients, except butter, over medium heat, stirring constantly until mixture thickens and just comes to a boil. Add butter, stir and let cool.

Crust: Combine ingredients and place half in a 9 x 13-inch pan. Pat firmly and spread on cherry mix. Sprinkle rest of crust mixture on top and bake in 350 oven for 30 to 4 min., or until golden brown.

Almost forgot - I made this recipe posted by Susytwo last month and it was fabulous. I was thinking that I may sub the above cherry filling in it. The cake part was especially yummy. It made a huge cake. (Thanks, Susytwo!)

STRAWBERRY RHUBARB COFFEE CAKE
** FILLING **
3 cups sliced rhubarb, -- 1 inch pieces
1 quart fresh strawberries, -- diced/mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
** CAKE **
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine, -- cut into pieces
1 ½ cups milk (buttermilk is even better)
2 eggs
1 teaspoon vanilla extract
** TOPPING **
¼ cup butter or margarine
¾ cup all-purpose flour
¾ cup sugar
Preheat oven to 350.
In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. (I used my hands, pressing the butter into the flour. Use cool butter) Beat milk, eggs, and vanilla; stir into crumb mixture.
Spread half the batter evenly into a greased 13x9x2-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
For topping: melt butter in microwave over low heat, stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers.
Place coffee cake on middle rack, bake at 350 for 40-45 minutes. Cool in pan. Cut into squares.

I posted this same question this time last year. cherry season! I bought a dehydrator and i already have dried 2 batches. They are awesome! I tossed them in sugar when they were warm. I cant stop eating them. Give it a try.