I made cherry pies for Easter at my son's request. There's nothing remarkable about the recipe, but make sure to use frozen red tart cherries and not canned cherry pie filling. We live in Michigan; we should use our state's bounty!
The pastry recipe is right out of Better Homes and Gardens red plaid cookbook, which is a cookbook I wholeheartedly recommend for anyone that doesn't cook much. The filling for two pies was just a bag of frozen cherries, sugar and flour in the ratio that is suggested in that trusty cookbook.