Leah Eskin, writes the food column, Home of the Range, which runs weekly in the Chicago Tribune. She is the author of a memoir, Slices of Life: A Food Writer Cooks through Many a Conundrum – a book of recipes and the stories that go with them (the names Emergency Cherry Pie and Beach House Spaghetti give hints to the tales.) Leah is a Baltimore resident and happy to do readings, coaching and teaching at book clubs and events if you contact her. She graciously shared her recipe for Sweet Cherry Pie with Women’s Daily Post, just in time to enjoy the local crop of sweet cherries! (top photo Michael Tercha/Chicago Tribune) SWEET CHERRY PIE Prep: 1 lazy afternoonBake: 50 minutesMakes: 1 9-inch pie, serves 8 Ingredients Pie pastry (recipe follows)2 pounds (about 5 cups) fresh sweet cherries, pitted¾ cup granulated sugar3 tablespoons cornstarch1 tablespoon freshly squeezed lemon juice1 teaspoon…