I tend to agree with the comment, "Why pollute the fruit?" My go-to recipe, from the Better Homes & Gardens 'New' Cookbook, circa 1981, calls for the addition of a bit of lemon zest but no spice. But then, I've only ever made cherry pie with the farmer's market cherries that I am lucky enough to be able to buy and freeze. Canned fruit may be a different story. Got to try the tip about greasing the pie pan - haven't heard that one before.

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