Rhubarb Cherry Pie
|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)|
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.