I was under the impression that cherry pie should be made with sour cherries, which apparently have a very limited growing range. There was this legend about a sour cherry grower in Southern California that would sell at farmers markets in the LA area. But the time was very limited.
A Utah farm provides more than 90% of the sour cherry supply at Southern California stores. But help might be on the way.
www.latimes.com
Most sour cherries are canned because of the limited season.