One of my favorite things about living in Chicago in the summer is being so close to Michigan, one of the few places that produces sour cherries, which, I would argue, are more complex and have more flavor than sweet cherries. They are also better for baking.
I was over-zealous with the cherries, so they bubbled up over the lattice. Nonetheless, this was an incredible cherry pie. Just 1½ quarts cherries, a cup of sugar, 3 tablespoons of tapioca, some vanilla and almond liqueur, and a bit of salt. Sour cherries are complex, never cloying, and this was remarkably well-balanced, especially with a scoop of good vanilla ice cream.
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