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Hi Nancy, Siggy, Ditto and all in Nancyland. In response to Irma in San Antonio and her cherries. Yes the pits have to go. I grew up with three huge cherry trees in our yard and we had cherries for the whole town with gallons and gallons for us. They do make cherry pitters if you have many to pit but otherwise make yourself comfortable and start squeezing those pits right out of there. Then enjoy those delicious cherries. I am enclosing a very good pie recipe that I have used for years.
Donna in KS

Fresh Cherry Pie
1 (9 inch) double crust pie shell
4 cups fresh cherries; pitted
1 1/3 cups sugar
1/3 cup all purpose flour
1 ts almond (or vanilla) extract
1 Tbls butter or margarine
whipped cream (optional)

1. Line a 9-inch pie pan with pastry.

2. Combine cherries, sugar, flour, and almond or vanilla extract.

3. Pour into unbaked pie shell and dot with butter. Cover with top crust and seal edges.

4. Sprinkle top crust with small amount of sugar. Cut slits in center of crust to allow steam to escape.

5. Bake at 400° about 40 to 50 min or until done. Serve with whipped cream if desired.

Most recipes call for almond extract but our family likes the vanilla flavor better than almond.

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