Easy Crumb-Topped Cherry Pie

Directions

Drain cherries, reserving ½ cup 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 tablespoon 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 to 50