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70 minutes
Prep: 10 minutes
Cook: 60 minutes
274 calories per serving view nutrition facts
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
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 0.0g | 2% |
| Sugars 26.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It is really a very nice recipe, easy to make, and my friends they all love them so much, big hit!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
