Granted, I got the idea for this from Beautiful Creatures (awful, don't bother), but when I looked it up I realized it's an Amish recipe? It's all Greek to me, guys.
3 eggs (beaten)
1 pinch salt
1tsp vanilla extract
1 can of cherries packed in water
Preheat the oven to 400F
Beat the butter and sugar together.
Add eggs, then vanilla. Beat well after each addition.
Sift the dry ingredients then add alternately with the buttermilk.
Drain the cherries and arrange in the pie crust. Pour the buttermilk mixture over the cherries and bake for 10 minutes. I added a foil cover here to make sure that nothing burned.
Reduce heat to 350F and bake for 50-60 more minutes. Knife inserted should come out clean when done.
Serve warm or cool.
Also, we used a frozen home-made pie pastry. I make them in batches so I can pull out pie whenever I want. Just sayin'.
The best part of this recipe was my little canned cherries floated to the top like red balloons. These were great! A perfect tart flavor to set off the intense cream/custard of the buttermilk mixture.