Yield: Varies, but I cut mine into 20 2 1/2-inch by 3-inch pieces

1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge

6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tablespoons heavy cream or one egg, beaten with a tablespoon of water

Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)

Something to try: I did a twist on recipes from the French about pits left in cherries adding a slight almond flavor and using Kirsch as a flavoring for them that I’ve see in so many Clafoutis recipes. So..I pitted the cherries into a bowl adding about 2 tbsp of Kirsch to the pits so I could getr the juice that clings and hoping the almond flavoring to bleed out as well. I also used ground minute tapioca and a little cornstarch as the thickener, then let that Kirsched-up juice soak with the cherries while it softened the tapioca. Oh, baby! The flavor was outstanding!