- 2 pints sour cherries
- 1/2 cup sugar
- 1.5 Tablespoons cornstarch
- a dash of Aberlour (or kirsch or light rum, etc.)
Mix together, let set for half an hour.
Pour into piecrust; butter the top; bake (375ºF) 45? min (until done).
Re: buttering the top — if you make a lattice crust, put butter pats on the uncovered cherries. If you have no top crust, plane butter and lay over the filling.