Strain cherries over a bowl and reserve 2 Tbsp of cherry liquid. Put sugar and lemon juice in a saucepan over a medium heat and stir until sugar begins to dissolve.

Add cherrirs and stir. Bring to a simmer. Combine cornflour and reserved cherry liquid until smooth. Stir into cherry mixture until it boils and thickens. Set aside to cool.

Use sweet shortcrust Pastry to make pie or mini pies.