I love making Apple pie in the fall. But it still feels like summer here so I decided to make a cherry pie. I was excited to make this pie. I followed the cherry pie recipe from the Pie book. I purchased two huge bags of cherries at the grocery store. Since I don't own one of those fancy cherry pitters, I had to figure out how to pit a bunch of cherries that would not take all day. I placed the cherries between two pieces of wax paper, and smashed them with a pot. Once I removed the pits, I placed all the cherries in a bowl with corn starch, salt, lemon juice, and vanilla. I added my favorite sugar substitute again (Nectresse). I allowed the cherries to sit for ten minutes. Then I placed the cherries in the pie crust. I created a lattice top crust for the pie, that was bit harder then I thought. I brushed some milk on the lattice top to help it brown-up during baking. I baked the pie for 30 minutes at 400 degrees, then turned the oven down to 375. I continued baking the pie for about 45 more minutes. My husband and I both enjoyed the pie with some vanilla ice cream. I liked how the pie was both sour and sweet. Cherry pie is now one of my new favorite pies.