:::::The Balaton cherry (which we apparently don't have an article for) makes really nice pies - they stay firm instead of going to mush - but the standard Montmorency sour will always be my favorite, since that's what I've cooked with since I was little (when I started baking pies I was short enough that I needed to kneel on a chair to be able to reach the table to roll out dough!). Images are really the least of that article's worries, though, as it is completely unreferenced and has a pop culture section that takes up almost half the article.