Cherries aren't in season, but you're in luck. This recipe calls for jarred fruit.
Rhapsody in Cherry
Pie recipe from 1990 Crisco advertising
Crisco Crust: Use 9" pie plate. 2 cups all-purpose flour, 1 tsp. salt, 3/4 cup Crisco shortening, 5 tbsp. cold water
Sour Cherry Filling: 2/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. cornstarch, 1 1/2 cup cherry juice, 2 cans (1 lb. each) red tart cherries packed in water and 1 cup liquid, 1 1/2 tbsp. Crisco shortening, 1 tbsp. vanilla extract
For Crust: Preheat oven to 425˚F. Mix flour, salt in bowl. Cut in Crisco until blended to form pea-size chunks. Sprinkle water, 1 tbsp. at a time. Toss lightly with a fork until dough forms ball. Divide dough into 2 parts. On lightly floured surface, roll 1 crust 1/8 inch thick, into circle 1 1/2 inch larger than inverted pie plate. Ease dough into pie plate; trim even with plate.
For Filling: Combine sugar, cinnamon and cornstarch in saucepan. Add cherry juice; cook until thick and bubbly. Stir and boil 1 minute. Add cherries; cook for 1 minute, or to second boil. Remove from heat; add Crisco shortening and extract. Spoon into prepared pastry. Roll top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F; continue baking for 25 minutes.