2-3lbs of sweet black cherries, pitted and quartered
1 Tbsp Amaretto
2 Tbsp Fresh lemon juice
3 Tbsp honey
1/4 Cup apple or cherry juice

1 Tbsp corn flour
1 Tsp cinnamon
1/2Ttsp cardamom
1/2 Tsp cloves
1/4 Tsp nutmeg
Salt to taste

1 Standard or Cornmeal Crust


Pit and quarter cherries into a medium bowl. Stir in liquids. Combine then stir in dry ingredients. Allow to sit and marinate while you form the pie crust.

Press crust into a pie tin, creating a thin but even layer on bottom and sides . Refrigerate for 10-20 minutes while you preheat  the oven to 350 F.

Place tin on a baking tray and bake your empty crust in the heated oven for 10 minutes. Remove from the oven and fill with your cherry filling, dividing liquid evenly. Place back into the oven and bake for 30-35 minutes or until the cherry mix are bubbly. Remove from the oven and cool in its tin. Serve with fresh cherries, covered with sweet cherry sauce or with sweet vanilla yogurt.

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