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| CRUMB TOPPED CHERRY PIE | |
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2 (1 lb.) cans tart red cherries 3/4 c. sugar 3 tbsp. cornstarch 1/2 tsp. grated lemon peel (opt.) 2 tbsp. lemon juice Few drops red food coloring 1 (9") unbaked pastry shell Drain cherries, reserving 1 1/4 cups liquid. Combine sugar, cornstarch and add reserved juice and cook until thick, stirring constantly. Add cherries, lemon peel, lemon juice and food coloring. Pour into pastry shell. TOPPING: 1/2 c. flour 1/2 c. sugar 1/2 tsp. cinnamon 1/3 c. butter Combine dry ingredients for topping and cut in butter until crumbly. Sprinkle over cherries. Bake at 400 degrees for 30 minutes. | |
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recipe reviews #82976
Gigi (Pennsylvania) says:
I did not use the filling part of recipe because I used canned filling, but the crumb topping of this recipe is very delicious, cinnamony and sweet. Great compliment to the cherries!
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