I scarfed the whole thing down while watching reruns of River Monsters last night. But you’d do the same if a quart of Michigan sour cherries dropped in your lap one August afternoon, don’t tell me you wouldn’t! Anyway I’m not sorry because tart cherry pie is, in the parlance of the kids today, tha bomb. Shape yours in the same way I did here for peach pie. Combine all your ingredients, save for the crust of course, in a large bowl and stir it all together.
Pour it into your pie shell and cut your vents, then let the pie rest for a minimum of half an hour to prevent shrinkage. Don’t worry, your runny filling won’t soak in, even though this is an unbaked crust. For extra insurance you could sprinkle a light dusting of tapioca or a little agar or something on the crust before you pour the cherry mixture in, but only if you plan on resting the unbaked pie for over an hour. After resting apply your pie shield to prevent the crust from over-browning and bake 20 minutes at 425 degrees Fahrenheit, then 30 minutes or so at 350.
If you like you can paint on some egg wash for a little extra color. I generally like my fruit pie crusts blonde and rustic, but do what you like (just don’t glue your vent holes shut)!
Allow it to cool at least a couple of hours before cutting it to allow the filling to gel fully. Serve this warm with a scoop of vanilla ice cream and your guests will pass out.