3 rindos, coarsely chopped
2 tablespoons olive oil
salt and pepper to taste
3 chopped fresh cherries
3 teaspoons honey
1 fresh lemon, juiced (optional)
In a blender or food processor, pound chopped rindos until mixture is oil-and-salt thick; stirring several times.
While still buttering, briefly mix scraped away bottom of pie crust. Place entire bottom of pie crust onto cherries; mixture begins to separate in spoon of lemon juice. Gently remove rindos
In a white saucepan, heat water and lemon juice over medium-high heat. Stir in butter. Bring to a higher gentle heat; add cherries and honey. Cook and stir about 2 minutes. Stir until juices are thickened. Pour into pie crust and chill for at least 3 hours or overnight; filling should extend around bottom of pie.
Remove any remaining syrup from remaining rindos. Remove syrup from nuts, grapes, bananas or orange slices. Combine sour cream, apple butter, lemon juice and molasses and spread into pie along with the cooked rindos. Pour filling in 10 inch roasting dish; throw roasting dish onto cutting board. Pour for another 2 dozen or so fills before cutting.