Flour Girl, Loopy, Bill and Anne, thanks so much for the kind words!
Loopy, my grandmother taught me to make pie crusts when I was a girl, and while I’ve updated the crust recipe with Rose’s amazing cream cheese crust, I still use her method of fluting the edge. It’s a two-step process, first fold the crust over on itself to form the edge, then pinch the crust together, pushing in from both sides, to create the bump. fold-pinch-pinch, fold-pinch-pinch, etc. I always chill (in the freezer, if there’s room) the pie plate so that I have a little extra time to fuss with it before the crust starts to soften.
The other thing about this pie is that I made the components separately and then combined them, rather than baking them all together. The crust and leaves were blind baked until completely done and golden. The cherries were cooked on the stovetop and poured into the moisture-proofed crust, and I was even able to moisture-proof the underside of the leaves so they would stay crisp longer. Looking forward to the fruits of summer and pie season.