<p>I think that canned tart cherries in their own juice–NOT the “cherry pie filling goop”–make a perfectly fine cherry pie. The recipe I use is along the lines of intparent’s, above, although I’ve never heard of using potato starch.This will have a LOT less cornstarch than the disgusting canned goop, and be a lot fruitier and tarter.</p>
<p>But I always make my own crust. 
I find that a lattice top is particularly suited to cherry pie.</p>