Categories: Pies 
      Yield: 8 servings 
  
      2    Cans (1pd each) tart 
           Cherries packed in water 
           (NOT cherry pie filling) 
      1 c  Plus 2 T sugar, divided 
           Usage 
    1/4 c  Cornstarch 
      8    Drops red food coloring 
      2    Pet-ritz deep dish pie 
           Crusts, frozen 
    1/2 ts Cinnamon 
  
  Drain cherries, reserving 1/2 c 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 minutes.