Greg Patent Pie cherries, the sour kind, are best for this pie. One tree variety, Montmorency, in Missoula, Montana, are loaded with beautifully ripe fruit right now. I buy them at farmers markets and turn these sour ruby-colored gems into pie. And what a pie this American classic is. It's got an Italian twist from the addition of a few crushed amaretti cookies. The cookie crumbs and a bit of almond extract accent the cherriness of the pie. When you buy amaretti, they come wrapped two to a little package. You'll need three packages for this recipe. Serve the pie plain, or with whipped cream, vanilla ice cream, or frozen vanilla yogurt. If you can't find fresh sour pie cherries, canned ones will work just fine in this pie. Drain them well first. Also check the frozen fruit section in your market. Fresh Rainier cherries, which have a delicious background tartness, will also be great in this pie. Happy baking!