| 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 |
ts |
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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