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Rhubarb Cherry Pie

Pie.Chef's picture
Ingredients
  Rhubarb 3 Cup (48 tbs), cut into 1/2 inch pieces
  Canned pitted tart red cherries 16 Ounce, drained (1 Can)
  Sugar 1 1⁄4 Cup (20 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Pastry 1 (For Double-Crust Pie)
Directions

In saucepan combine rhubarb, cherries, sugar, and tapioca; let fruit mixture stand for 15 minutes.
Bring fruit mixture to boiling; remove from heat and let cool for 45 minutes.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Pour cooled rhubarb-cherry mixture into pastry-lined pie plate.
Cut remaining pastry into 1/2 inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake pie in 375° oven for 20 minutes.
Remove foil and bake for about 20 minutes more or till crust is golden.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Rhubarb

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