Cherry Pie/ Fruit Pie Baking Thread

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Baking a cherry pie. I sorta loosely used a recipe.

I used 2 sticks of butter that I froze for a bit before grating coarsely. I added 1/4 cup lard (I actually don't have shortening but I figure lard is fine for adding flakiness to dough) to the bowl of a food processor. Then I added 2 tablespoons of sugar, 1 tsp of salt, and 3 1/3 cups of AP flour.

Pulsed that all together, added a tsp of vinegar, then streamed in ice water slowly. Probably 1/2 cup or even 3/4.

Froze the dough for an hour.

Pitted maybe 3.5 pints of sour cherries and added cloves, nutmeg, and cinnamon and about 1 tsp of vanilla extract. I added 1/4 cup of red wine. I added maybe a cup and a half or so of sugar, a little cream, some goat cheese that is about to go bad, about 1/4 cup cornstarch, and maybe 1/2 tsp salt.

Baked it in a cake pan (its deep) lined with parchment that I floured and buttered and blind-baked the crust in for 15 minutes covered with beans at 350 (perhaps was a bit too low, we will see) and then 5 minutes uncovered but I didn't wanna cook it too much.

Now baking it with filling added for 50 minutes @ 350. F.

I'm just making it for myself so I didn't do a lattice on the top. Have yet to attempt that. Also feel like that would throw off the filling to dough ratio since I used a lot of cherries.

Anyone else making seasonal fruit pies? What recipes do you like to use?