Step 1

If using frozen cherries, make sure they are thawed.

Step 2

Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.

Step 3

In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.

Step 4

Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.

Step 5

Remove from heat and let it cool before using.

Step 6

Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.

Step 7

I would use a pie crust shield to keep the edges from overbrowning.

Step 8

Place the cherry pie on a baking tray and bake for 20 minutes at 400F

Step 9

Reduce heat to 375F and then bake for another 30 to 35 minutes.  Remove from the oven and let cool.