So great to read about the variety of cherry pies, and I have to admit my favorite is from the Food section of my local paper MANY years ago... with a graham cracker crust! OMG it's beyond scrumptious, sweet and tart, and the crust "ups" the fancy-factor. (It's my son's preferred birthday cake!) This year I'll be making it in a Springform pan for Thanksgiving. I'm ashamed to admit that I've used canned cherry pie filling in the past, but I'm determined to go with IQF cherries this year. Any suggestions or advice? I'm all ears and very appreciative.

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