I made this yesterday for Jon's birthday last night. His favorite pie is cherry.
Hmmmmmm.... now that poses a problem for a baker like myself. Because where do you get good pie cherries when they're out of season. Where do you get them when they're IN SEASON for that matter. Real tart pie cherries are hard to find. They're not marketed commercially because their use is in baked pies and too few people ever bake their own pies anymore.
Even the frozen kind of cherry is a sweet Bing variety that doesn't make for a good classic pie.
So what to do?
Well, I succumbed to canned cherry pie filling. Which to my mind is heresy, but what else was I going to do? It took two 21 oz cans to fill the pie to the rim (I like to pile my fruits higher than the rim)--scooping it out was really gross because the cherries are floating in gelatinous "filling" matter. But licking my fingers, it tasted okay and not too artificial even if the color of the goo was bright red.
Well, last night Ben and Jon really raved over it-- Ben had seconds even. So go figure. Canned pie filling rules the day. Who knew?
No recipe here, I just made a standard butter pie crust.