Yes, I made cherry pie this past weekend. I had some leftover cherries in the freezer and a frozen pie crust as well. The pie crust was broken, so I had to smoosh (the technical term) it together and roll it out again. It ended up working out OK, but using store-bought crust when it is broken is SO not worth it. If I want it to look like that (not good!) I can just make the crust from scratch. So I plan to learn to make pie crust.
I took a few recipes for cherry pie and made up my own recipe for the pie. It was a little dangerous, but hay, I am just that way! I took a chunk off the cherries (the bag had 6C and I used a little more than 1/2, so it was slightly more than 2C, I think). I added 1.5C sugar and 2T corn starch to that. When it was all mixed it, I poured it into the pre-baked crust (10 min at 350F). I baked it at 400F for 20 minutes. I took it out at 10 minutes and it was not quite done yet. So I put it back in for the remaining 10 minutes. At that point, it looked like it was done and the crust was getting a little dark, and I know you can cover the crust with foil, but I did not want to do that. When it came out, like I said, it looked done, so I went with it. The pie was a little runny when I cut it, it filled in a little bit with the liquid. It tasted amazing!! (Despite that fact that it did not look perfect, it tasted perfect!) After the pie sat for a while, it did not run at all either, so the key here was to let it set, I think.