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Easy crumb-topped cherry pie
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| Artist: |
_ |
| Categories: |
Cherry, Fun & Easy, Picnic, Quick & Easy, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2
| | Cans (1pd each) tart | | | Cherries packed in water | | | (NOT cherry pie filling) | | 1
| cup | Plus 2 T sugar, divided | | | Usage | | 1/4
| cup | Cornstarch | | 8
| | Drops red food coloring | | 2
| | Pet-ritz deep dish pie | | | Crusts, frozen | | 1/2
| tsp | Cinnamon |
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Procedures:
| 1 | Drain cherries, reserving ?c liquid. | | 2 | In large saucepan, combine drained cherries, reserved liquid, 1 cup sugar, cornstarch and food coloring. | | 3 | Bring to a boil over medium heat, stirring occasionally, until thickened. | | 4 | Pour into one frozen pie crust. | | 5 | While still frozen, break or crumble second crust into very small pieces; mix with remaining 2 t sugar and cinnamon. | | 6 | Sprinkle evenly over cherries. | | 7 | Bake in preheated 425 oven on a preheated baking sheet 10 minutes. | | 8 | Reduce oven temperature to 350 and bake an additional 45-50 minutes |
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