Make the filling ahead of time, since it will simmer for up to an hour.
Place the fruit, honey, and lemon juice in a saucepan and bring to a boil. Simmer the fruit soup for at least 30 minutes (I usually do this up to an hour) to thicken the filling (remove moisture).
And now for the crust. Preheat the oven to 350 degrees F.
Combine all the ingredients in a food processor, or combine them well by hand. The butter will still show in the dough. Separate the dough into two balls, and wrap one ball in wax paper or plastic and place in the refrigerator.
Place the other dough ball on a nonstick surface, such as parchmentpaper, on the top and bottom of the dough ball and roll out the doughwith a hand roller so that it can fit into a pie dish (8 or 9 inches indiameter). Lift the crust up using the paper edges and place it in thepie dish. Alternatively, you can place the pie plate over the crust andflip the paper, crust and pie dish over, and then smooth out the crustin the pie dish.
Bake the crust for about 15 minutes, or until browned. Take out and cool the crust.
Place the cooled cherry filling in the pie crust.
Take the second dough ball and roll it out so it fits over the piefilling and crust. Along the edges, cover the previously baked bottomcrust with the new top crust to prevent the bottom crust from browningany further.
Place the pie in the oven at 310 degrees F and bake for 15 minutes,or until the center of the top crust is slightly brown. Try not to letthe edges of the top crust burn. You can cover the edges with foil to prevent them from burning.