Easy Crumb-topped Cherry Pie
Pies & Pastries
cherries packed in water
-- (not cherry pie
plus 2 T sugar,
red food coloring
pet-ritz deep dish pie
Drain cherries, reserving 1/2 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.
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996