Back in July, sour cherries were at the market, lovely and cheap. Twice in one week, I bought two quarts of perfect cherries. They were so absolute in their perfection that I didn’t want to taste anything but cherries in those pies, so I didn’t include lemon or almond or any of the myriad possible things one can add to a cherry pie. Instead, I just did the usual prep: de-stemmed them, rinsed them, and pitted them with with my super-simple cherry pitter. (Not that brand, probably, but that style.) Then I mixed them with sugar to taste, several tablespoons of granulated tapioca, and some cornstarch. (Since the tartness and liquid are different depending on the cherries, it’s not really possible to give measurements.)
And then, since I haven’t gotten back in the habit of making my own pie crust after years of too-narrow counters in my grad student apartment, I lined a pie plate with Pillsbury pie dough, didn’t bother to par-bake it, poured in the cherries, and then sliced the other pie crust into strips and wove up a lattice. Brushed the whole thing with an egg wash and stuck it in the oven until it was done.
Pure summer. We ate it up yum.