Easy Crumb-Topped Cherry Pie
Yield
8 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
sour cherries
1 pound each, packed in water, not cherry pie filling |
*
|
| 1 | cup |
sugar
plus 2 tablespoons, divided |
|
| ¼ | cup |
cornstarch
|
|
| 8 |
food coloring
red |
*
|
|
| 2 | each |
pie shell (9 inch)
deep dish, frozen |
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
sour cherries
1 pound each, packed in water, not cherry pie filling |
*
|
| 237 | ml |
sugar
plus 2 tablespoons, divided |
|
| 59 | ml |
cornstarch
|
|
| 8 |
food coloring
red |
*
|
|
| 2 | each |
pie shell (9 inch)
deep dish, frozen |
|
| 2.5 | ml |
cinnamon
|
|
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
