Easy Crumb-Topped Cherry Pie

Yields:	8 servings
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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

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

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