This is a small-batch recipe that I mainly use as a cake filling, but it makes an absolutely delicious pie filling, too! I typically use a 4x batch for one deep 9" pie. When making a cherry pie, make sure the filling is completely cool or cold before filling your pie shell. I recommend blind-baking your crust before filling it, as detailed in my egg and vinegar pie crust recipe. The cherry filling is already cooked, so just bake the pie until the crust is fully baked and lightly golden brown.