Easy Crumb-topped Cherry Pie

We often forget that temptation can come from any quarter, even from within our own family circle. We expect the Devil to assault us like a roaring lion, as ugly and fearsome as can be. We don’t expect him to come to us dressed up like an angel of light, speaking in the honey-sweet tones of the ones we love. Yet the Bible warns us that such an approach is easy for him to adopt (2 Cor. 11:14). Thus, Satan didn't only confront Jesus head-on in the wilderness (Matt. 4:1-11); he also tempted him more subtly through the words of one of his closest disciples, Peter (Matt. 16:23).

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
		Pies	8	Servings

INGREDIENTS

2		Cans, 1pd each tart
		Cherries packed in water
		NOT cherry pie filling
1	c	Plus 2 T sugar, divided
		Usage
1/4	c	Cornstarch
8		Drops red food coloring
2		Pet-ritz deep dish pie
		Crusts, frozen
1/2	t	Cinnamon

INSTRUCTIONS

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.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 928 Calories From Fat: 589 Total Fat: 66.4g Cholesterol: 271.8mg Sodium: 2295.8mg Potassium: 1.3mg Carbohydrates: 34.8g Fiber: <1g Sugar: 25g Protein: 51.3g