I made a pie crust out of nowhere, since we didn't have everything to make my regular recipe. I used a pinch of salt, 2-1/4 cups of all-purpose flour, 3/4 cup of Earth Balance, and some water, and whirled it up in the food processor. I couldn't believe it, but it rolled out better than any pie crust I've ever made before(I had an incident with butter-flavored Crisco one time...). We didn't have any of the Comstock cherry pie filling that my mom loves, with the unnaturally colored gel. We did have a can of Oregon dark cherries in heavy syrup though, so I drained the cherries into a cup, and made a gel on the stove. I used the leftover syrup, added about a 1/3 cup of sugar and 2-1/2 tablespoons of arrowroot powder, then cooked it until it thickened. I folded in the cherries and set the pan aside. I placed my bottom crust in a 9-inch glass pie plate and then added the cherry filling. This was were I did something stupid. There wasn't enough filling, so I added a jar of maraschino cherries that we had in the fridge. I thought that they would be fine, and be like the cherries in the cherry pie filling. Boy, was I wrong.
Anyway, I topped it with the crust, but I ripped it a little bit on one side as I was pulling the parchment paper off. I added some scraps of pie crust over it in an eight-pointed star shape and some leftover strusel topping that I had in the freezer. I baked it in a 375 degree oven for twenty minutes with foil covering the edges. I removed the foil and baked it for another 15 minutes. I took it out of the oven, and then we descended on it like starving wolves (hehe). It was pretty good, until my sister ran across a maraschino cherry. It was kinda hard, and a little discolored...Ew. But other than that horrible lapse of good judgement, it came out pretty good.