Cherry pie!

[cbayer]

Ok, I have decided to make a cherry pie, but.... at the rate I am going, it will take me most of the afternoon to remove the pits from my 2 pounds of cherries. Anyone have any ideas?

Right now, I am trying to poke them out using the blunt end of a bamboo skewer. This might be the best way, but I am open to suggestions.

:hi:

[grasswire]

1. sweet cherries? or pie cherries?

Not that it makes any different re: the pitting, just wondered if you were getting fresh pie cherries somewhere.

[cbayer]

3. I didn't know there was a difference. Have I made a mistake already?

I just bought a big ole bag of cherries at the grocery store.

:shrug:

[grasswire]

7. people do make pie from sweet cherries

...but what is called "pie" cherries are very tart. That's the traditional cherry used in pie. They are not the kind of cherries you would see for eating.

So if you're going to use sweet cherries, look for a recipe for that kind of a pie so you'll know how much sugar, etc.

It's going to be good, don't worry.

[cbayer]

8. It came out great. The recipe I found called for 1/2 cup sugar, 2T cornstarch and

2T lemon juice.

It was just the right level of sweetness. Put frozen yogurt on top while it was still warm and we were in cherry pie heaven!!

:hi:

[hippywife]

10. Sounds fabulous!

I sure could go for some of that right now! :9

[cbayer]

11. I've got one slice left, but I promised it to a friend.

Now I have to keep it hidden from DH until friend arrives.

:rofl:

[TankLV]

14. Your talking about "sour" cherries...

[elleng]

2. several suggestions here:

http://chowhound.chow.com/topics/528081

[cbayer]

4. Two ideas look really good there.

The chopstick method (which i do not have access to right now) and the smashing method. Since it is a pie, I think that I will just smash them with a mallet and then pick out the pits!

Thanks!

:hi:

[hippywife]

5. Oh, yum!

I love double crust fruit pies more than any other dessert out there. Even better than tiramisu. And I love that. :9

After I read the article below, I got some beef tallow from the coop this month to use for pie crust. I can't wait to try it.

http://query.nytimes.com/gst/fullpage.html?res=9B01E6DC173EF936A25752C1A9609C8B63

[Tesha]

6. My grandmother

was an amazing cook, her pies were stunning and her grand-daughters learned well. She was so sure she'd taught my older cousin well, that she gave her the kitchen one afternoon to make her first cherry pie. Oh, it was beautiful.. lattice crust, browned to perfection, lovely sweetened cherry juice just staining the edges - a slice for grandpa first.... crunch! cousin Carol had forgotten to pit the cherries.. and Granddad chipped a tooth!

Since then I've preferred peach pie! easier pits!

[cbayer]

9. That is so funny! It occurred to me that I might miss one and hurt somebody, but

I think I got them all out.

:hi:

[Tesha]

12. Even the "pre-pitted" ones you buy in a can contain the warning...

"May contain pits" and sure enough, once in a while, they do!

I guess it's just a hazard that cherry pie eaters will have to accept. ;)

Tesha

[TankLV]

13. Go buy a cherry pitter - looks like a mellon baller & tongs with a hole and prong...

they're not very expensive...

but if they're the sour kind - they're real juicy - you can usually squeeze the pits out between your fingers...

[tigereye]

15. did you see that post/article where someone was using a bent paper clip?

I meant to try that...


Apologies if it was one of you folks here who posted that - I think it was a woman from Gourmet mag who had suggested it intially...

[The empressof all]

16. Here's a link to the thread

The video link is in the OP I think