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.
https://www.latimes.com/food/la-fo-farmers-market-online-20130720-story.html
Most sour cherries are canned because of the limited season.