I'm often disappointed at the abundance of filling and lack of actual cherry in purchased cans of pie filling. I've found it's cheaper to make homemade gluten-free cherry pie filling using canned or frozen cherries. #TexasHomesteader
WHISK together ½ cup cherry liquid, ⅓ cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan.
Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble, about 3-4 minutes.
NOTE: This recipe makes approximately a cup of pie filling. Multiply based on how much you need for your recipe, whether just a dollop on top of a dessert or an actual cherry pie.
When making pies, you want to fill it to approximately 1/2" to 3/4" from the top so it won't bubble over.