1 cup sugar, 4 eggs, 4 TBSP flour, 1.5 c milk. You mix that and pour it through a sieve over the raw berries which are placed in the raw pie shell. Berry amount was about 2 cups.
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Lightning Cake - a half recipe from Joy of Cooking in an 8x8 pan. I love this simple buttery/vanilla cake
to place under fresh strawberries. “Lightning” because it’s so quick and easy to assemble. I was able to prepare it in 10 minutes and it baked 20 minutes in my countertop oven while I prepared supper (salmon in skillet, corn on the cob in microwave) and also stemmed the berries. An online version of the full recipe (with plums added) is here
Today I used AP flour instead of cake flour, increased the milk by 2 tsp. and (inspired by Snacking Cakes instructions), whisked it all by hand. It’s a thick batter so whisking took a strong arm.
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Cottage Berry Cobbler from Baking with Dorie. The fruits were blueberries,blackberries,strawberries,rhubarb,apricot with 3 tablespoons sugar, tablespoon lemon verbena and lemon juice to which was added 1/4 cup of flour. The biscuit had
flour, baking powder, baking soda,butter,cold milk and cottage cheese, pretty sticky dough to work with. Biscuits were brushed with milk and sprinkled with sanding sugar. Result was a delicous not too sweet cobbler served with french vanilla ice cream.
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This cake has been on my list for some time. You’re inspiring me to do it.
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i was thinking of dumping all my odds-and-ends fruits into a mixed jam, but now I want to make this instead!
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Make it. Its so refreshing. Dorie calls them biscuits but they are more like scones.
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I’ve been making some more of Masayoshi Ishikawa’s desserts. This white chocolate mousse with sour cherry gelée is INCREDIBLE:
I’m selling these so I can’t cut one open and I already ate my sample 
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I used silicone molds and froze the mousses and they released beautifully. I don’t have the molds for the gelée, so I poured it into a 5-inch mold and then used a cutter to get the inserts.
The mousse is deliciously silky and just the right sweetness being that it contains no added sugar. The gelée is a perfect complement. Note that sour cherry purée typically comes sweetened with 10% sugar or a bit more invert sugar, so I added that to the cherries I puréed and strained. Without that bit of sugar the gelée would be too tart.
I cooked the egg yolks over a double boiler rather than over direct heat and would do so again because it makes me nervous to cook eggs and milk with no sugar over direct heat. 
The cooking temp was over 160 (I was thinking of shooting for 180 or so like anglaise), but I used visual cues once it was past 160 so no exact temp there. It thickens quite visibly. I was a bit worried when I took it off the heat as the smell of eggs was pretty strong, but once mixed with the white chocolate it didn’t taste like eggs at all.
I added salt and vanilla to the mousse.
I baked a genoise for the cake element and built these upside down because of the silicone molds, so the cake rounds went last.
I have enough sour cherries for another batch and I’m seriously considering it because these are that good.
And this is no-bake, but given I’m already mentioning his recipes, I’ll just mention that these mascarpone mousses are also wonderful. The strawberry topping made with gelatin is so good! And I love that it uses frozen strawberries just as well as fresh. It’s best made the night before to allow it to fully thicken since it’s just enough gelatin to add body while still staying liquid.
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This looks amazing! And I like the idea for a half recipe in an 8x8 with fruit on the side. Thanks!
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Three-variety cherry pie. I used a mix of about two-thirds sour cherries to one-third sweet. Won’t cut into it until tomorrow, but I’m thinking it’ll be OK. 
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Mouthwatering delicious looking, can’t taste anything but superb !
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Perfection
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I’ve never baked sour and sweet cherries together. Maybe I should!
I liked it, and will do it again. I think sour should dominate though, in this case. But that’s just my taste.
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Aubergine - I shop at Monterey Market pretty much weekly, and haven’t seen any sour cherries. Delicious Rainiers this week, but would be delighted to find sour cherries around here!
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What about Berkeley Bowl, didn’t someone say they were $16 lb there? Caitlin?
I’ve only seen them sporadically there, usually in clamshell packs, but a couple of years ago they had them in bulk and yes, they were $16.99/lb. If they’ve had them since, I’ve missed seeing them.
Sour cherry pistachio crisp. A longtime favorite recipe from Martha: https://www.marthastewart.com/318111/sour-cherry-pistachio-crisp
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