Cherry Pie recipe
The pie filling is per lastscorpion, and presumes that you're starting with one of the bags of frozen cherries we put up at cherry time (1 quart pitted cherries + 1/2 c sugar):
take a bag of frozen cherries out and dump them into a medium-large saucepan. Squeeze all the stuff out of the bag and into the pan. Thaw it, either by putting the lid on the pan and leaving it sit for a couple hours or else by stirring frequently over low heat. In a cup or a small bowl or something, combine 2 Tablespoons (maybe heaping Tablespoons, depending on how much liquid the cherries have produced) corn starch and 1/4 cup sugar and a dash of salt. Mix the dry ingredients into your pan of cherries and goo. If it's very dry looking, add a little water, but no more than 1/3 of a cup. Cook and stir over medium heat until thickened and bubbly, and then continue cooking and stirring for one or two minutes more. Take it off the heat and put the lid on and le it cool without stirring, and use it just like purchased cherry pie filling.
We add 1/2 tsp lemon zest -- the dehydrated stuff from Penzeys.
The crust is this recipe at Fine Cooking:
8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water
Mix it up in the stand mixer or with two knives or with the pastry thingy until the largest bits of butter are still pea-sized, but most of the rest are fine.
Cut it in half, roll it out *very* quickly, put it in your 9-inch pie pan. Cover it with the other half of the dough, crimp the edge, then chill it in the fridge while you pre-heat the oven.
Pre-heat to 450, then turn it down to 350 when you put in the pie. Cook for about 50 minutes.