I have a lot of cherries and want to use them up in EASY pie or tart recipes I am in Australia some recipes from overseas use different ingredients as we do and makes it difficult to follow so any Australian cooks out there I would appreciate your help Thanks

I'M NOT AUSTRALIAN, BUT MAYBE THIS WILL HELP!:) Cherry Pie Prep time does not include the time it takes to pit the cherries or make the pie crust. 8 servings 1 pie 1¼ hours 15 min prep 4 cups cherries, pitted 1 cup sugar (1 1/4 cups for sour cherries) 1/4 cup flour 1/2 teaspoon cinnamon pastry for a double-crust 9-inch pie Mix ingredients for filling. Place in pastry-lined pie pan. Put top crust on. Cut vent slits in top crust, and flute edges. Brush with milk and sprinkle with sugar. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Cherry tarts Serves 20 tarts Degree of difficulty: Medium You need: For almond pastry: 175g plain flour 50g ground almonds 1 tablespoon castor sugar ½ teaspoon salt 150g butter, cut into small cubes 1 tablespoon cold water For filling: 400g pitted cherries 6 tablespoons sugar juice of 1 orange 1 tablespoon arrowroot custard to fill the tartlets with Method: For almond pastry: 1.Place the flour, almonds, sugar, salt and butter into a bowl. 2.Using the tips of your fingers gently rub the butter into the mixture until it resembles fine breadcrumbs. 3.Sprinkle in the water and gently press the dough together. Do not work the dough or it will become tough. Rest for 30 minutes. For filling: 1.Preheat oven to 190°C. 2.Roll out the pastry and cut into rounds suitable in size for your tartlet tins. 3.Bake for 10 minutes in the oven until golden brown. Allow to cool. 4.Place the cherries, sugar and half of the orange juice in a saucepan and bring to the simmer. 5.Dissolve the arrowroot in the rest of the juice and stir into the cherry mixture. 6.Cook till clear and thick, the mixture will need to come to the simmer. 7.Spoon the custard into the tartlets and top with the cherry mixture. Serving Suggestion: With a dollop of double cream or vanilla icecream http://www.abc.net.au/widebay/stories/s1263871.htm FRESH CHERRY PIE Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pie shell -- 9", double crust 4 c Cherries -- fresh, pitted 1 1/3 c Sugar 1/3.c Flour, all-purpose 1t Almond extract 1 tb Butter (or marg.) Whipped cream -- opt. Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and almond extract. Pour into unbaked pie shell, and dot with butter. Cover with top crust, and seal edges. Cut slits in center of crust to allow steam to escape. Bake at 400 degrees about 40 to 50 minutes or until done. Serve with whipped cream, if desired. To freeze, omit baking and wrap securely. To serve, bake frozen pie at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done. http://www.recipesource.com/desserts/pies/cherry7.html Cherry Pie Recipe Ingredients: 4 c Ground cherries 1/2 c Sugar 2 ts Quick cooking tapioca Handful all-purpose flour Juice of 1 large lemon Pastry for a double-crust -9-inch pie 2 tb Butter Directions: Gently mix together. ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes while you line a 9-inch pie pan with half of the pastry. Preheat the oven to 450 F. Turn the fruit, mixture into the pastry- lined pan, and dot the top with the butter. Cover with a well-pricked top crust or lattice work of dough. Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for another 40 minutes, or until golden brown. http://www.recipeatlas.com/dessertrecipes/pierecipes/cherryrecipe.html Impossible Cherry-custard Pie Recipe Ingredients: 21 oz Cherry pie filling 1 1/2 c Milk 1/4 c Butter; softened 1 1/2 ts Vanilla 4 Eggs 3/4 c Sugar 1/2 c Bisquick Directions: Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. http://www.recipeatlas.com/dessertrecipes/pierecipes/cherrycustardrecipe.html (*-*)