1 - 24.7 ounces jar of Dark Morello Cherries in light syrup (Trader Joe's)
1 16-oz can tart cherries
1 cup dried cherries
3/4 cup sugar
3 T cornstarch
Drain cherries, reserving 1 1/2 cups of the morello cherry juice.
Combine sugar, cornstarch, dried cherries, and cherry juice.
Cook, stirring, over medium heat until thickened and bubbly.
Cook and stir one more minute.
Remove from heat and stir in drained cherries.
Let cool to room temp before filling pie.
The Johnson Family Cookbook