Every year at this time I look outside and think, I'd better get out there with a colander and pick them or before I know it, all those juicy sour cherries will be stripped right off the tree by the neighborhood critters. In previous years, we tried draping netting over the tree, but then birds just got trapped under the netting. That was a solution that created more problems than it solved; getting the netting off the tree wasn't easy, either.

Some years, we've fashioned triangles out of tin foil, drawn on kitty faces, punched a hole in each one, and threaded them with ribbon loops for hanging them on the tree. That might have deterred a few birds. I haven't been willing to irritate our neighbors by blasting loud music, but that's another bit of folklore about repelling pests. With every year I grow less competitive. The cherries belong to all of us, especially the ones we can't reach.

Once you've picked your fill of cherries, cut a 1/2-inch slit in the top of each one and slip out the pit, putting all the pitted fruit in a bowl. Freeze 4 cups of cherries with 1/2 cup sugar in a zip-lock freezer bag if you aren't ready to use them right away.

Here's an easy sour pie cherry recipe from the wife of a former coworker:

Cherry Quick

Preheat oven to 350 degrees F.

Filling: Stir 1/2 cup sugar with 2 tablespoons cornstarch (or arrowroot powder) in a small saucepan. Add 4 cups pitted, fresh sour cherries. Cook until thickened. If too thick, add a couple of tablespoons of water and stir until the consistency is thick but not stiff.

Crust: Optional: Toast 1/2 cup oats in oven for 5 minutes or until starting to brown slightly. Grind in food processor or blender for a minute. Add 1/2 cup flour (or use a total of 1 cup flour if you don't want to toast and add the oats). Stir in 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 1/4 cup room-temperature butter, cut into 1/2-inch cubes. Blend with a pastry cutter or by repeatedly slicing the mixture with two butter knives until any lumps are no larger than peas. Stir in one beaten egg. Flour hands and pat crust into a 9-inch pie plate.

Pour in filling. Bake at 350 F for 30 minutes.