I used 7 (7!!!) cups of pitted sour cherries. be careful to keep them in tact cause they look nice in the final product as whole cherries. I mixed this with 1 cup of sweet supermarket cherries, diced well so they would be spread throughout. Squeeze of lemon (like a teaspoon), 1 and a half tablespoons vanilla, 1 and 3/4 cups of sugar (my cherries were really sour), and 5 tablespoons cornstarch. Simple! Mix and let it sit in the fridge while you make the pie crust. (crust linked above)

lattice it up, and bake 425 for 10 minutes, 375 for about 40 more. Let cool and enjoy with some icecream.