A little internet research indicates that "Smettanick" or "Smetannik" is a name attached to a range of Russian-derived desserts, all involving sour cream, and most being somewhat cake-like. While proper smetannik seems alien to Montana, something like it has been melded with pie made from the region's tart red cherries. I found a number of recipes from Montana for cherry pie with a layer made from sour cream and flour. Smetannik or not, it's good. If you like cherry danishes, you'll love this. I looked at several online recipes, and came up with the following:
1. Line a 9 inch pie plate with an unbaked crust.
2. Drain 2 14.5 oz cans of tart red cherries (packed in water), and pour into the crust. Dot the cherries with about 1 T vegan margarine. (Sure, fresh cherries would be best, but it is November!)
3. Mix together: 1 1/2 c vegan sour cream (homemade or store-bought), 1 3/4 c unrefined sugar, 1 c all purpose flour, 1/2 t. salt, 1 T lemon juice, and a few drops of almond extract. Spread this evenly over the cherries.
4. Sprinkle the top of the pie with 2 T unrefined sugar, and 1/2 c sliced almonds.
5. Bake at 400 F for 10 minutes. Lower the temperature to 350 F and continue to bake for about 30 minutes until the top is set. It slices best when completely cold.
Edited to add: The cherry layer was a little too wet and runny. When making this again, I will toss the cherries with a little cornstarch or Bird's Custard powder or instant clearjel to bind the liquid.