I had fresh sweet cherries and this is one of the few cherry pie recipes that don't use sour cherries or canned cherries. Like another reviewer, I also doubled the cherries to about 4 cups. I omitted the cherry juice because I was pretty sure the filling would be juicy enough and it was (besides, I didn't have cherry juice on hand). I ended up using 4 cups cherries, 1/3 cup brown sugar, 1/3 cup white sugar, 1/3 cup flour, and some almond extract. No juice and no butter in the filling. I used a 9 inch pie plate like the recipe called for, and it makes more like 10 or 12 servings, not 6. However, it turned out fantastic, and with these amendments, it will earn a permanent spot in my recipe book!
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I had fresh sweet cherries and this is one of the few cherry pie recipes that don't use sour...