Cherry Pitter

The only good thing about the end of summer is ripe, red cherries at the farmer’s market.  I love eating them raw, but they’re just as good baked into pies.  The only trick is getting the pits out, so we don’t endanger dinner guests or loved ones.  Pies look prettier when you can get the pit out and keep the whole cherry intact.  I just found this cherry pitter at Sur La Table.  It pits 4 cherries at once and the pits fall into the chamber below making pitting not only easy, but mess free and stain free.  (I still have cherry stains on my counter from last summer.)

$15, Sur La Table