Easy Crumb-topped Cherry Pie
| 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.
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Nutrition (calculated from recipe ingredients)
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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