My recipe uses 2 lbs. tart/sour cherries. Cherries do freeze well, if you want to pick extra to have on hand for future pies. My parents have a cherry tree, & my Mom always has baggies of cherries in her freezer ready to use in pies. I'm so used to pies made with fresh cherries that I can't stand the overly sweet pie filling. Here's a recipe I have used in the past:
2 lb. sour cherries, pitted
1 1/8 c. white sugar
3 1/2 T. cornstarch
1 T. butter
1/4 t. almond extract
1, 9-inch pie crust
1/2 c. sugar
3/4 c. flour
1/3 c. softened butter
1. Fit crust to a 9 inch pie plate, and crimp edges.
2. Preheat oven to 375 degrees F. In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell.
3. To make topping, combine sugar & flour, and cut in butter until crumbly. Sprinkle over pie filling.
3. Bake in the preheated oven for 45 to 55 minutes, or until crust is