Cherry pie filling

Homemade-Style Cherry Pie Filling
Tart Montmorency cherries, just enough sugar, — slow-simmered until the fruit is tender and the sauce turns glossy, ruby-red perfection. No corn syrup, no artificial dyes, no nonsense. Just spoon it into a crust, warm it over ice cream, or eat it straight from the jar. We won’t tell.
You get: 36oz of small-batch filling | Enough for two 9" pies or one deep-dish + leftovers | Made in Columbus, OH
Easy Baking Options:
10-Minute Pie: Pour into a store-bought crust, add a lattice top, bake at 375°F for 45 min. Done.
No-Bake Shortcut: Spoon over graham cracker crust + cream cheese layer, chill 2 hours.
Weeknight Wins: Swirl into brownie batter, top pancakes, fill turnovers with crescent rolls, or warm over vanilla ice cream.
Ingredients: Cherries, sugar, water, lemon juice, cornstarch, vanilla extract, almond extract, salt.