Summer time is the best. The weather is warm, the sun is out (generally) and the produce is flourishing! There are tons of fruits I look forward to in the summer: peaches, plums, nectarines....but especially cherries.
For me, the more turgid the cherry (turgid = full of water to the point where the skin is stretched tight and the fruit has an audible "crunch" to it when bitten) the better. Once my cherries start to go soft they become less appetizing to me. Recently my mother bought a few bags of cherries, forgetting that we had some at home, from the grocery store. I've noticed that BJ's wholesale club sells much better cherries from a turgid standpoint, proven to me by the lack of firmness of these grocery store cherries after about a week of sitting in the fridge. I also noticed that some of the cherries were starting to bruise and become inedible even for those who like less firm fruit. Instead of wasting them, I decided to try my hand and cherry pie.
I found a great recipe on epicurious.com for cherry pie that I'd definitely recommend: http://www.epicurious.com/recipes/food/views/Classic-Sour-Cherry-Pie-with-Lattice-Crust-242514
I pretty much followed the recipe as written, though I decreased the amount of sugar by a few TBSP because I used fresh cherries, and the filling came out beautifully!
For the crust, I had planned to use my usual recipe. This time I realized a little too late that I only had about 1/2 cup of all-purpose flour. So, I substituted cake meal:
for the other two cups of flour and followed the rest of the recipe. I must say, the crust came out amazingly! It didn't burn as quickly as the normal recipe does if not watched properly, and the consistency was light, flaky and delicious!