Tee Hee and Boo Hoo. I know how you feel. I can't help you much, but I bet your recipe had a tablespoon or two of corn starch and maybe 1 tsp almond extract in it. I love cherry pie! Try the cooking forum, too. Hope you find it.

If it's a crust recipe you're after, I have a great one.

I'd love to have your crust recipe. Do you feel like posting it?

Sherrmann, you guessed about right about the corn starch and almond. Just wish I could remember the whole thing. I've got the crust covered but post yours anyway. Never hurts to try something new!

Mammie

I might have posted how I use a large can of cherry pie filling and a can of pitted red cherries, drained very very well and bake the pie as usual.

Here's the crust recipe. If you've never used lard, that's the secret: Use lard instead of butter or shortening. I know that's taboo, but boy, is it delicious. Just as you imagine pie crust to be - tender, tasty, flaky and easy to roll.

I used butter, shortening or some combination of the two for years while my grandma chuckled and watched me struggle to roll it. She'd say, "just use lard." Her crusts were the standard for me and I was determined to make it work with butter & shortening, but mine were never as good as hers were with lard. I relished eating hers, but used b & s to make mine. Until....

For a double crust:
2 1/2 C all-purpose flour
1 tsp salt
1 C cold lard, (1/2 package, cut in small cubes)
1/3 to 1/2 C cold water

Combine flour & salt, put in food processor.

Scatter lard over dry ingredients and pulse 5 or 6 times.

With a fork or narrow spatula lightly bring up the mixture in the bowl, drizzle 3 T water, then pulse 5 or 6 more times.

Bring it up with the fork again, drizzle 2 more tablespoons water, pulse a few times until it forms clumps. Resist the temptation to over pulse...just get to the point where you have crumbs on the bottom of the bowl and one or two big clumps. If you think it's too dry, it's OK to add a few more drops water and pulse again.

Form the mix into two balls, flatten them, wrap tightly and refrigerate at least half an hour. Flour the board and roll.

Of course, Grandma did it with two forks, but I'll never master that!

One of my kids is a vegetarian; I always make a butter and shortening crust for her when I make lard for the rest of us, so we get a good comparison that way. Her pie is good, but not as good as the lard pie. Since we don't eat THAT many pies, I figure we can get away with it.

And, if you don't mind my saying so, I am renowned for my piecrusts. I always say "It's lard." Many times people think I'm joking and we don't pursue it - sort of as if they don't want to know.

Sorry to get so long-winded, but I always feel like I have to justify.