My opinionated little 3 year old wanted to make Daddy a cherry pie for Father's Day. I make only one or two cherry pies a year, when the cherries are in season. The crust was tender and buttery (Cook's Illustrated Basic Pie Crust) and the filling - the filling required several hours of pitting (mentally thanking my husband for springing for the cherry pitter from Williams-Sonoma a few years back). There were many stained hands as we all sat around in front of a movie, tossing the pits into a paper grocery bag. I didn't use a recipe, just adjusted the ingredients to taste. Cherries, sugar, corn starch. It was amazing, not syrupy sweet like canned filling but pure and tasting like cherries. I love cherry pie day. As seasonal pies go, it's impossible to top. It humiliates the autumn apple pies.