Cherry Pie Filling
Source: Tammy’s Recipes
Makes about three cups
“Very tasty cherry pie filling/topping! Delicious on cheesecake 
Your’s probably shouldn’t come out as thick as mine, unless that’s how you like it. I’m pretty sure I used a little too much cornstarch. Tammy recommends Clear Jel because it is easier to see the thickness hot or cold, unlike cornstarch, which is probably why mine was too thick.”
Ingredients:
3 cups pitted sour cherries
1-1/2 cups sugar
clear jel or cornstarch, for thickening
1. Combine fruit and sugar in a pan and stir together. Bring to a boil.
2. Mix cornstarch or clear jel with some cold water or reserved cherry juice (about 1/3 c of each), whisking to remove lumps.
3. When cherries are boiling, add thickener while stirring constantly to prevent lumps. Add enough thickening to make the consistency you desire.
