Pastry for a double crust pie
5 cups fresh or thawed frozen sour cherries, seeds removed
3/4 cup granulated sugar, or to taste
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 tablespoons butter, cut into bits
1. Preheat oven to 400 degrees F. Divide dough into 2 balls, one slightly larger than the other. On lightly floured surface, roll larger ball of dough 1/8 inch thick. Fit into 9-inch pie plate. Trim edge of dough to form a 1/2-inch overhang.
2. Heat cherries gently for 10 minutes in a medium saucepan until they have released some juice and it has come to a boil. Drain berries; measure and reserve 1 cup juice; set juice aside to cool slightly. Combine sugar, cornstarch, lemon zest and salt in a medium bowl; whisk in cooled cherry juice. Bring to a boil, stirring constantly. Fold in cherries; spoon mixture into shell and dot filling with bits of butter.
3. Roll out remaining dough 1/8 inch thick, arrange it over filling, and fold top crust under bottom overhang. Crimp edge of pie decoratively; with sharp knife, cut steam vents in top crust.
4. Place pie on rimmed baking sheet and bake 40 to 45 minutes, or until crust is golden and juices have bubbled up through steam vents. Let cool on rack until warm, then serve.
If you are lucky enough to have fresh sour cherries from your own tree or a farmer's market, that is the very best way to make this pie. Thawed, frozen cherries are almost as good, but if all you can find are canned, pick a different pie to make.