I wanted a lot of cherries in my pie, so I added extra cherries to my filling. I used 2 whole cans of tart cherries along with the recommended amount of frozen sweet cherries. That yielded about 3 cups total of cherries that I put in my filling, which worked out well because I have a slightly larger than normal pie pan. You will have to adjust the amount of cherries you can add based on how much your pie crust can hold, but pack in as many as you can! The more cherries, the better!
Use a vegetable peeler to make wide strips of lemon peel, cutting them about 1 inch wide and 3 inches long.
After filling the crust, I put a ring of foil over the edges of the crust to prevent it from overbrowning.