I love this pie and I made it many times but using the fresh sour cherries I get here in Europe, I found it had too much liquid after baking and the liquid did not thicken up.
I now make it this way and it works great for me in a 10inch pie pan (Rose calls for a 9inch pan). I thought I would share it with you all.
I follow all of Rose’s proportions but I use 1300 grams (2.5 pounds) of pitted fresh sour cherries
I macerate the fruit at least 2 hours
I save a couple tablespoons of the liquid from the macerated cherries (as is)
I reduce the remaining liquid on the stove top till it is translucent and shiny but not too thick (about 5 min .)
I add 2/3 cup of this liquid back to the cherries
Bake as Rose instructs.
At 35 or 40 minutes into baking, tip the pie slightly. Thick liquid should roll up the edge a bit. If it looks dry, I distribute a bit of the un-reduced liquid on the cherries (but not the lattice). It is a hack, but it helps.
I always glaze it. I always use a baking stone. It helps to refrigerate it one hour before baking (then it does not shrink). I always use a foil ring. It is at is best about 3 to 5 hours after coming out of the oven.
It is a beautiful pie. I serve it with fresh Italian vanilla ice cream. I get a perfect amount of slightly thickened cherry syrup in the pie. It is a gorgeous pie and not difficult, just takes time.