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Easy Crumb-topped Cherry Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

2  cans  tart, (1pd each)
    cherries packed in water
    -- (not cherry pie
1  cup  plus 2 T sugar, divided
1/4  cup  cornstarch
8  drops  red food coloring
2    pet-ritz deep dish pie
    crusts, frozen
1/2  teaspoon  cinnamon

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" <> on Jan 5, 1996

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