The cherry pitter I bought a few months ago worked like a charm. I’m still on the road to recovery, so this pie is being completed in stages. I pitted cherries — I rested. I mixed up a batch of pie pastry; I rested. I made the pie filling, and now I’m sitting here doing this.
This is a double cherry pie so those are fresh cherries, mixed with dried. If you’re not a baker you may not know the secret ingredient that gives fresh cherry pie it’s spectacular flavor: almond extract.
The filling is in the refrigerator, as is the pastry. It’s too dang hot out to bake and heat up the kitchen so again, it’s a pie in stages; I may not bake until tomorrow morning. I’ll post the finished product and the recipe then.