Over the summer, when the cherries were ripe, I decided I should make a cherry pie for Thanksgiving. I purchased a cherry pitter, pitted the cherries, which were purchased at the farm market, and froze them. I was so excited about this pie! I got the recipe from "Confessions of A Master Closet Baker" by Gesine Bullock Prado. One of my all time favorite books!It was not a perfect pie :-(. First, the juices oozed out of the crust. I anticipated this and put a baking sheet on the rack below. Thank God I did because it was like a lava flow! It had been in the oven for nearly an hour when I took it out. The crust did not look quite done in certain places. Weird, right? So I turned up the heat and that did the trick of browning it. Out of the oven again and onto a cooling rack. Something just was not right. When I tilted the pie a little, there was a wave of motion. What the hell? I realized it was juice from the cherries and proceed to dump some out but was afraid of breaking up the crust so I didn't drain it all. That's when it went back into the oven for another 30 minutes! When the pie came out of the oven, it actually looked pretty good! It also tasted outrageous! I am looking forward to next summers cherries and will not wait for thanksgiving to make a pie.