Recipe Photo
Recipe Photo
Bookmark and Share

Easy Crumb-Topped Cherry Pie

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation10 minutes
Cooking60 minutes
Ready In70 minutes
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

2 cans sour cherries 1 pound each, packed in water, not cherry pie filling
1 cup sugar plus 2 tablespoons, divided
1/4 cup cornstarch
8 food coloring red
2 each pie shell (9 inch) deep dish, frozen
1/2 teaspoon cinnamon

Directions

Drain cherries, reserving 1/2 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 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

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Member Review

****

Ash-E Jow (Iranian Barley Soup)

Hello, if you add either beef broth or beef shank to your recipe for non vegetarian the soup will have more flavor.