Cherry pie

• 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.