Can she bake a cherry pie?

Who knows, but she can bake an apple pie. I baked my first apple pie yesterday. I used a recipe that said to cook the apples first, then bake the pie. I found a dutch apple pie recipe online and used the topping and bake time from that recipe in combination with the apple filling recipe (that's the Apple Pie II from The All New Joy of Cooking for those of you who have it) in a frozen grocery store purchased pie crust. The crust was a little bit overdone (although not burnt), but the apples were so soft and smooth and yummy and the topping was very good as well. So why cook the apples first? They won't shrink when you bake the pie. The reason for this is actually for a second crust so it will lie flat and won't crumble when you cut it like it usually does for a more traditional two crust apple pie. I really think that I will always make apple pies with the precook method because I think it was the best filling I have ever had - twice-cooked apples with sugar and cinnamon and a dash of salt. The only thing I would do differently is make the pie a little bit fuller. I used a combination of apples in the pie, which probably added to its flavor. I used Golden Delicious, McIntosh and Cortland (that's a local variety, but they are very good) apples, and will have to keep that in mind for the future. I still have one more pie crust and more apples, so maybe I'll make another when this one is gone. I might just like pie after all...