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