<p>My mom made the BEST cherry pies. She always used the canned sour cherries (no gloppy filler) and thickened it with tapioca instead of corn starch. She added a small amount of almond extract. Her crusts were excellent- she used a recipe that called for a small amount of vinegar (makes it flakier) and an egg yolk (makes it tender.) Good luck with your pie.</p>