Skip to content Easy crumb-topped cherry pie
8 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|
| 2 | | Cans (1pd each) tart |
| | Cherries packed in water |
| | (NOT cherry pie filling) |
| 1 | cup | Plus 2 T sugar, divided |
| | Usage |
| ¼ | cup | Cornstarch |
| 8 | | Drops red food coloring |
| 2 | | Pet-ritz deep dish pie |
| | Crusts, frozen |
| ½ | teaspoon | Cinnamon |
Directions
Drain cherries, reserving ½ c liquid. In large saucepan, combine drained cherries, reserved liquid, 1 cup sugar, cornstarch and food coloring. Bring to a boil over medium heat, stirring occasionally, until thickened. Pour into one frozen pie crust. While still frozen, break or crumble second crust into very small pieces; mix with remaining 2 T sugar and cinnamon. Sprinkle evenly over cherries. Bake in preheated 425 oven on a preheated baking sheet 10 minutes. Reduce oven temperature to 350 and bake an additional 45-50 minutes.