You can easily double or triple this recipe to make a bigger batch. It can be used on all kinds of things from cheesecake to ice cream to cherry blintzes. Or, if you're like me, you might just want to eat it with a spoon in passing. But I have to admit, I do have a recipe planned for this filling which I'll share with you later in the week.
Homemade Cherry Pie Filling
Yield: about 2 cups
2-2 1/2 cups pitted red cherries, sliced in half
1/3 cup sugar
2 tbl cornstarch
1 tbl lemon juice
In a medium saucepan heat the cherries over medium heat until they release their juices and soften, about 10 to 15 minutes. You may want to add a few tablespoons of water depending on how juicy your cherries are.
In a separate bowl whisk the sugar, cornstarch, cinnamon, and salt together to break up any lumps. Add this to the pot with the cherries and thoroughly combine. Heat, stirring constantly, until the mixture thickens, another 2 minutes. Remove from the heat and stir in the lemon juice.
adapted from AllRecipes.com.