Tags: American, Dessert, Vegetarian, Fruit
1 pie crust
800 grams tart cherries
200 grams sugar
30 grams cornstarch
Place cherries into a saucepan over medium heat and cover.
Heat cherries until they release their juices and simmer 10 to 15 minutes.
Stir often.
In a bowl, whisk sugar with cornstarch until smooth.
Pour mixture into cherries and juice and combine.
Return to low heat, bring to simmer, and cook until filling has thickened (about 2 minutes).
Remove from heat and use as pie filling.
Cook to pie crust instructions.