My dad's favorite! This is excellent with a scoop of vanilla ice cream. You could add more sugar here to make a sweet cherry pie. Since the filling is tart, I like to use a sweeter pie crust than usual, and this one from Martha Stewart is my favorite.
About 6 cups of fresh, not-quite-ripe-cherries, pitted, or canned sour cherries, drained
1/2 C sugar
2 Tbs cornstarch
2 Tbs butter
Two Pie Crusts:
9 tsp sugar
1 tsp salt
1 C (2 sticks) cold unsalted butter
2 large egg yolks, lightly beaten (save the whites for the top)
2 Tbs ice water
In a large bowl, or in a Cuisinart, mix the flour, sugar and salt. Add the butter and mix until the dough looks crumbly. Add the egg yolks to combine. While the food processor is still running (or while mixing constantly by hand), add the water in a slow, steady stream until the dough just holds together. Wrap the dough in plastic wrap and refrigerate for an hour before rolling out.
Meanwhile, make the filling: mix the cherries with the cinnamon, cardamom, and cornstarch. Set aside. Preheat the oven to 450 degrees Farenheit.
Roll out half the dough on a flat, floured surface. Try not to handle it too much. Place this crust in the bottom of a deep dish pie pan. Fill with the cherry mixture. Dot the top of the cherries with butter. Roll out the other half of the dough and use a knife to cut it into strips. Carefully weave the strips of dough into a lattice over the filled pie crust.
Brush the top of the lattice with a little egg white mixed with water. Sprinkle with sugar, and bake for 10 minutes. Reduce the heat to 350 degrees, and bake for another 25-30 minutes.