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.