Recipe - Easy Crumb-Topped Cherry Pie

2 Cans (1pd each) tart
Cherries packed in water
(NOT cherry pie filling)
1 cup Plus 2 T sugar, divided
Usage
One fourth cup Cornstarch
8 Drops red food coloring
2 Petritz deep dish pie
Crusts, frozen
One half teaspoon Cinnamon

Drain cherries, reserving One half 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 4550 minutes.