Pitting cherries??

Here is a recipe I like that I modified from a recipe I saw on the Food Network.

Stove Top Cherry Cobbler

Ingredients
Fruit:

7/8 cup sugar, plus more to taste
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 cup cranberry juice
1/2 teaspoon freshly grated lemon zest
4 cups fresh, pitted sour cherries
1 3/4 cups blueberries or blackberries
1/2 cup chopped walnuts (optional)

Dough:
1 cup all-purpose flour
1/3 cup pastry flour
1 1/2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 tablespoons unsalted butter, very cold, cut into bits
2 tablespoons canola oil
3/4 cup buttermilk, plus more as needed
1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish

To prepare fruit: Stir together 7/8 cup sugar, cornstarch and cinnamon in a 9- to 10-inch non-reactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven. Stir in cranberry juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired and optional walnuts.

To prepare dough: Whisk all-purpose flour, pastry flour, sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.

To finish: Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the cobbler to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. Cut into the center dumpling with a paring knife to check for doneness. Let the cobbler cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.



As far as pitting cherries goes, we used to sit around and chew the fat while doing them, that way you don't notice your doing it. ;d I don't know what your pitter looked like, but we used olive pitters and they worked pretty smoothly.

Our pitters looked like the bottom one pictured here:
foodperson.com/2008/06/27/pitting-cherries/