Enjoy this recipe from Big Book of Home Cooking .
Submitted by: Sharon Demers from Dolores, CO
2 -9-inch refrigerated pie crusts
4 c. sour cherries, pitted, and 1⁄2 c. juice reserved
1 c. sugar
1 T. all-purpose flour
2-1⁄2 T. cornstarch
zest and juice of one lime
2 T. butter, diced
1 egg, beaten
2 T. whipping cream
Roll out one crust; place in a 9" pie plate. Wrap with plastic wrap and chill. Roll out remaining crust to 1⁄8-inch thickness. Cut as many one-inch wide strips as possible to make a lattice; cut any leftover crust into leaf shapes with a mini cookie cutter. Place lattice strips and leaves on a parchment paper-lined baking sheet; cover with plastic wrap and chill. Combine cherries and juice in a large bowl. Sprinkle with sugar, flour, cornstarch, lime zest and juice. Toss well and pour into pie crust; dot with butter. Weave lattice strips over filling. Arrange leaves in a decorative pattern on lattice. Whisk together egg and cream; brush over lattice and edges of crust. Bake at 400 degrees for about 50 minutes, shielding after 30 minutes, if needed. Cool slightly before cutting. Serves 6 to 8.