Instructions

• Siev corn starch & mix with lemon juice until no clumps exist, if needed, add some water so that liquid and corn starch is in a 1:1 ratio
• Add frozen cherries to a saucepan over medium-low heat and cover.
  • Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.
• Add sugar into the cherries, mixing as you add it.
• Add lemon juice and corn starch mixture and keep stirring
• Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling
• Make test with back of spetula
• Let cool before using as pie filling