Recipe for cherry and/or peach pie...

Anyone ever make either one of these?

Fresh? If you made it fresh, did you have to actually pit all the cherries by hand? I feel like this is tedious. But maybe it's worth it in the end to not have to use the canned stuff...

Any input???

Canned cherries should work fine, If you use fresh, you may have to sugar them if they are too tart. When I make apple or peach I use fresh peaches. I almost always have to sugar the peaches, in fact the recipe I use, (aunt's) doesn't say to do that, but I like the way it comes out better.

Pitting cherries is not that big of a deal. There is a gadget to do that.

I have cherry pie and peach cobbler recipes, I've never made them though.

Peach Cobbler

INGREDIENTS

Crust
4 cups unbleached all-purpose flour
2 sticks butter, chilled, cut into small pieces
1 cup shortening, chilled
1/2 teaspoon salt
7 tablespoons ice water

Filling
10 cups peeled, pitted, and sliced fresh peaches
3 tablespoons fresh lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon fresh-grated nutmeg
1/4 cup unbleached all-purpose flour

1. Prepare the crust: place flour, butter, shortening, and salt in a large bowl. Using a pastry bender or two knives, cut the butter and shortening into the flour until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, stirring it in with a fork. Pat the dough into a ball, wrap it in plastic wrap, and refrigerate it at least 1 hour.

2. Preheat the oven to 375F. When the dough has chilled, divide it in half. Wrap 1 half in plastic wrap and return it to the refrigerator. Roll out the other half on a floured board and fit it into the bottom and sides of a 9x13-inch baking pan.

3. Prepare the filling: Very gently toss peaches in the lemon juice in a large bowl. Add sugar, cinnamon, nutmeg, and flour and toss again with a spatula or wooden spoon to blend. Spoon the filling on top of the bottom crust. Roll out the remaining pastry on a floured board. Wet your fingertips with water and moisten exposed edges of the bottom crust. Place the top crust over the peach filing and crimp or flute the edges together. Cut several steam vents in the top crust.

4. Bake the cobbler for 1 1/4 to 1 1/2 hours, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool, and serve.
Serves 8 to 12.

Cherry Pie


INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.

Thanks guys!
I wonder if I can buy pitted cherries (not canned--just pitted...?)