Ingredients 6 cups frozen sweet dark cherries **and the juice 2 Tbsp lemon juice 4 Tbsp cornstarch 2/3 cup sugar 1/2 tsp salt Take the juice from the frozen cherries and whisk in the 4 Tablespoons of cornstarch.  Add all ingredients to a saucepan. Bring to a boil, then on low heat simmer for 10-15 minutes. Let cool. Fill pie crust and bake at 350 for 20-25 minutes for mini pies or 40-50 minutes for one large pie.  I used the large sized muffin tins and these were the perfect size for individual pies. For non stick tins, there is no need to grease the pan.  Nerdy Tips If you are…