I don't know if you can get black cherries where you live, but this is very good.

BLACK CHERRY PIE

1 qt. black cherries, pitted
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 pkg. (3 oz.) cream cheese, softened
Baked pie shell

Simmer 1 cup of cherries and 2/3 cup water for 3 minutes. Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture. Boil 1 minute. Stir constantly. Cool. Spread cream cheese over bottom of cooled baked pie shell. Stir cherries (2 1/2 cups) in cooled mixture and put in pie shell. Refrigerate 2 hours until firm.

I found the one linked below looking for the recipe of one I love that came on a ready made pie crust box, years ago.
Thought if I could find it online it would save me some typing..
LOL
Guess I can't find it. ~wink~

Raspberry Cream Pie~Pillsbury
off a Pie Crust Package
~I love this Pie!~

1 double pie crust
Filling
1 (3oz) pkg cream cheese softened
2 eggs, beaten (reserving 2 t)
1/4 c dairy sour cream
1/2 t grated lemon peel
1 c sugar
1/3 c flour
2 c fresh or frozen raspberries, thawed, drained (I've never tried it with fresh.)

Heat oven to 400F. Prepare pie crust.
In a medium bowl, beat cream cheese until smooth. Add remaining ingredients except raspberries, blend well. Pour into crust lined pan; sprinkle with raspberries over filling. To make lattice top, cut remaining crust into 1/2 wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush with reserved beaten egg. (I also sprinkle with a bit of sugar.)
Bake at 400F for 40-50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes to prevent excess browning. Serve warm or refrigerate until thoroughly chilled. Store in the refridgerator.
~I like it warm and cold.~

Here's one more from that same package.

Apple Praline Pie

1 double pie crust
Filling:
4 c (6 med) sliced peeled apples
3/4 c sugar
1/4 c flour
1 t cinnamon
1/4 t salt
1/4 T butter
Topping:
1/4 c butter
1/2 c firmly packed brown sugar
2 T milk or half and half
1/2 c chopped pecans

Heat oven to 425F. In a large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust lined pan. Dot with 2 T butter. Top with second crust; seal edges and flute. Cut slits in several places on top crust.
Bake at 425F for 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with foil strips after 15 minutes of baking to prevent excess browning. Remove from oven.
Melt 1/4 c butter in small saucepan. Stir in brown sugar and milk. Slowly bring to a boil. Remove from heat; stir in pecans. Spread over top of pie. Place pie on cookie sheet. Return to oven; bake an additional 2-3 minutes or until topping bubbles. Cool at least 1 hr before serving.
Tip: Two 21 oz cans apple pie filling can be substituted for all filling ingredients.

Here is a link that might be useful: Cranberry-Raspberry Cream Cheese Pie

LINDAÂS PECAN PIE

5 eggs
2/3 cup white sugar
1 1/3 cup white syrup
1 teaspoon vanilla
1/3 cup melted butter
Pecans, about 2 cups

Mix all ingredients well and put into a large unbaked pie shell. Cook at 400° for 10 minutes and then lower the over to 325° and cook for another 30 minutes or until it puffs.

BERNICEÂS PECAN PIE

--Take 2 eggs and beat well with fork;
--add 1-cup white sugar;
--½ cup white Karo syrup;
--1 stick of melted butter; mix well and
--add 1-½ cups chopped pecans.
Pour into unbaked piecrust. Bake for 1 hour in 275-degree oven until brown. Serve when cool.

* Exported from MasterCook *

Reuben's Pecan Pie

Serving Size : 8 Preparation Time :1:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
1/8 teaspoon salt
2 tablespoons bourbon
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups pecan halves
1 large pie crust -- deep dish
1 large glass pie pan -- 9-inch

--------------------------------------
To make filling, combine corn syrup and sugar in saucepan and stir to mix. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt, bourbon, cinnamon and vanilla extract. Whisk in syrup and butter mixture, being careful not to overmix. Allow to cool. Set oven rack at the lowest level of the oven and preheat to 350 degrees F. Arrange pecans in crust. Skim any foam from top of filling and pour over the pecans. With the back of a fork, press the pecans down into the filling so that they are covered. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.

This recipe makes a really good, different kind of apple pie that is also easier than a two-crust apple pie.

Here is a link that might be useful: Apple Crumb Pie