And yes, to answer the next person’s question, anyone who’s made a lot of cherry pies before knows you have to add at least a bit of cornstarch to the cherries to make a decent filling — **especially** if you’re adding liquid like red wine! Typically, you mix in the cornstarch with the sugar in which you toss the cherries before adding them to the crust; the juice that leaks from the cherries as the pie bakes combines with the starch and sugar to make the ‘filling’ in between the fruit. Even if you boil down that red wine a lot, you still need a touch of starch to help thicken it, especially if you’re cutting back on the sugar. Otherwise: wet crust, hot mess.