My favorite Cherry Pie

Last week, I was feeling a little restless and decide to take a drive and visit with my parents, who live in San Jose, Ca. I stayed a couple of days and had a really nice visit, I even found time to spend with my bestfriend and catch a movie, we went and saw X-Men, The Last Stand, I thought it was very well done...............I just needed a change of scenery
On the way back I stopped at my favorite Cherry fruit stand in Stockton, Ca on Hwy88..............I stop here every year and buy my Bing Cherries for what I think is the best Cherry Pie.
I never have been a big fan of Cherry Pie until I found this recipe.

Mount Vernon Red Cherry Pie

1 lb Bing Cherries (pitted)

1 Cup sugar

2 1/2 tablespoons Cornstarch

1/8 teaspoon salt

1/8 C water

Pastry for 1 double-crust (9-inch) pie

(My favorite pie crust is Pate Bris'ee from the Martha Stewart cookbook)

Combine pitted cherries, sugar, cornstarch, and salt in a medium saucepan, stir until well blended. Set aside for 10 minutes. Cook over medium heat 15 minutes or until thickened, stirring occasionally. Cool slightly.

Roll half of pastry to 1/8 inch thickness on a lightly floured surface, fit into a 9 inch pie plate. Spoon Cherry mixture into pastry shell.

Roll remaining pastry to 1/8 inch thickness cut into 3/4 inch wide strips and arrange in a lattice fashion over the filling. Trim edges, seal and flute. Bake at 450 for 15 minutes. Reduce heat to 400 and bake an additional 20 minutes. Cool before slicing.

"I love Cherry season I wish it wasn't so short"

This recipe was found in The Southern Heritage Pies and Pastry Cookbook