Ingredients:
4 cups pitted tart red cherries
1 cup white sugar
ΒΌ cup cornstarch
lemon juice and or almond flavouring if desired
Directions:
Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.
Borrowed from: https://www.allrecipes.com/recipe/218432/cherry-pie-filling/?kw=myrecipes