Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.

Target recipe: bring first 3 ingredients to boiling point. mix clear jell and the 1 quart water together. add to the near boiling ingredients in 8-quart kettle. bring again to boiling point. remove from heat and add karo syrup. mix jello and kool-aid together and add to kettle. put cherries in last. ladle the mixture into 7 quart hot, sterile jars. leave 1/2 inch headspace. seal the jars. process in a boiling water bath for 10 minutes. remove from water bath and place on kitchen towels on counter top to cool. when you're sure the jar is sealed, tighten the rings. make sure the rim is clean before putting the lid on and reprocess. or you could pour the pie filling into a freezer container and put in your freezer and use first.