I love making Apple pie in the fall. But it still feels like summer here so I decided to make a cherry pie.  I was excited to make this pie.  I followed the cherry pie recipe from the Pie book.  I purchased two huge bags of cherries at the grocery store.  Since I don't own one of those fancy cherry pitters, I had to figure out how to pit a bunch of cherries that would not take all day.  I placed the cherries between two pieces of wax paper, and smashed them with a pot.  Once I removed the pits, I placed all the cherries in a bowl with corn starch, salt, lemon juice, and vanilla.  I added my favorite sugar substitute again (Nectresse).  I allowed the cherries to sit for ten minutes. Then I placed the cherries in the pie crust.  I created a lattice top crust for the pie, that was bit harder then I thought.  I brushed some milk on the lattice top to help it brown-up during baking.  I baked the pie for 30 minutes at 400 degrees, then turned the oven down to 375.  I continued baking the pie for about 45 more minutes.  My husband and I both enjoyed the pie with some vanilla ice cream.  I liked how the pie was both sour and sweet.  Cherry pie is now one of my new favorite pies.