how to pit cherries

 

When I was at my Mom’s she told me that she’s been wanting to try an old recipe that her Mom used to make.

 

When she was growing up, my Grandma used to buy a big tin of frozen cherries from Agway. She stored the whole tin in their large freezer.  One of the ways she used the cherries was to make a fruit topping by cooking them down with sugar and cornstarch to thicken, and some flavor like vanilla or almond extract.

While the fruit cooled, she mixed up some homemade sweet roll dough (without a recipe), rolled it out, and let it rise a little.

Then, she would spread the cherries on top and bake it in the oven.  When it was done and cooled, she made an icing and drizzled it back and forth on top.

Mom said it was wonderfully tasty.  I asked her the name of it and she thinks Grandma called it Cherry Pizza.  I did some research and it is very similar to the old fashioned Kuchen, which is German for “cake”…many of the old time housewives would cut away some of their bread dough on baking day to make a treat similar to this one.

Both of my grandparents have passed away and we all have so many good memories from when they were still alive….food memories in particular are are so vivid and meaningful (from all those family gatherings).  Mom hasn’t had this simple, homemade treat since she was a young teen, and because she had some cherries in the fridge and someone to bake with  (it’s more fun with a partner, right?) she decided to re-create the memory with Sarah and me. 

 

 (Sarah loved the feel of flour on her hands…)

 

 

How do happy bakers remove the pits from fresh cherries?  We used a bottle and a straw!  Mom learned a tip from a magazine and we tried it for the first time…….

You simply place the cherry on top of the bottle and, using the straw, push the pit down through the cherry, letting it land in the bottle.

 

Not only did it work great, it was very fun!  I imagine you could add vinegar to the juices and pits in the bottle, to make a special flavored vinegar for dressings.

Mom made a sweet, soft yeast dough (without a recipe) and then we made the fillings.

We had a bowl of nice peaches so we made peach filling, too.  The peaches ran a little so we folded up the edges to keep it neat and clean.

They were baked at 350 until done.

 

Oh, it was so delicious.  I think it satisfied mama, too, and Grandma sure felt close.  There were some tears shed by my Mom as we talked about her.

I can’t wait to make this again for Rich and the children.  I love using family recipes.

Do you have any unique family recipes that you enjoy?

 

“Your family and your love must be cultivated like a garden.
Time, effort, and imagination must be summoned constantly to keep any relationship flourishing and growing.”

~Jim Rohn ~

0 thoughts on “how to pit cherries

  1. I do have a fruit coffee cake recipe. You make the same dough as your mother did. Instead of a sauce with the fruit, you slip the fruit into the dough. Make them touch each other (use a lot of fruit) because the dough will rise around the fruit and it will spread out. Before baking, drop pats of butter over the fruit and add a generous mixture of cinnamon and sugar. Just bake until the dough is done. It’s not as moist as your mother’s with her sauce, but it’s still moist and very yummy because the fruit with the sugar makes it’s own sauce and then the dough puffs up around it.

  2. I am definitely going to try that method of pitting cherries. I make a filled lemon raising cookie that my grandmother made. We called them surprise cookies. I usually only make them at Christmas time, since they are a lot of work. I also make baklava using frozen filo dough. It’s about time to make some again.

  3. Wow that is the best idea for pitting cherries! I will have to let my mom and sisters know, we always dug them out with a hairpin, it’s very time consuming …..Pictures are very nice and yummy looking!

  4. such a simple great tip for pitting cherries! Baking together is so homey. I will always remember my grandmother making crepes for us. She often made these as dinner when she babysat us as kids. She was a great pie maker as well.

  5. I’ve never heard of pitting cherries that way-how creative!  We use a cherry pitter similar to this one-http://www.walmart.com/ip/Victorio-Cherry-Stoner-with-Suction-Base/17441426    The fruit desserts look delicious!  My grandma too never used recipes.  She made the BEST angel food cakes from scratch & noone has been able to recreate them.  I sure could eat one now. 🙂

  6. That is a clever way to pit a cherry! No expensive cherry pitters needed. My grandpa used to make Belgian Stew for special occasions. It was a recipe that he had modified from several other recipes. It was a thick, rich, hearty stew that we would serve over crusty bread. It was a labor of love each time he made it and some of my fondest memories are of the two of us, in his kitchen, making Belgian Stew. Unfortunately, he passed away before my children were born and none of us have been able to replicate that amazing stew ever since.

  7. Mmm… hoe truly wonderful! Of course, it looks (and I am sure it tasted!) delicious, but, even more wonderful is that you recreated and brought back to life something so special to your family, and now you can keep the tradition moving again 🙂

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