Cherry Rhubarb Pie
|Pitted tart red cherries||1 Can (10 oz), drained|
|Fresh rhubarb||1 Pound, sliced about 1/8 inch thick|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Red food color||3 Drop|
|9 inch double crust pastry||1|
Mix cherries, rhubarb, sugar, tapioca, baking soda, almond extract, and red food coloring; let stand 20 minutes.
Roll out enough pastry to line a 9 inch pie pan; line pie pan.
Roll out remaining pastry for top crust and slit pastry with knife in several places to allow steam to escape during baking.
Pour filling into pastry lined pan; cover with top crust and flute edge.
Bake at 450Â°F 10 minutes.
Reduce oven temperature to 350Â°F and bake 40 to 45 minutes.
Remove from oven and set on a wire rack.
Serve warm or cooled.