What makes a good cherry pie? In my opinion, it’s the starch that does it. Substitute tapioca flour for about half of the cornstarch you would normally use, and forget about the cornstarch altogether. It makes the cherry pie good even when it’s cold. It’s not too runny, not too gelatinous, and very tasty. I’ve found that cutting the sugar back to three eighths of a cup (rather than the half cup often suggested) – really brings out the cherries, without making them too sugary-sweet.