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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.
Prepare pastry.
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 450°F 10 minutes.
Reduce oven temperature to 350°F and bake 40 to 45 minutes.
Remove from oven and set on a wire rack.
Serve warm or cooled.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1897 Calories from Fat 224

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 219.3 mg9.1%

Total Carbohydrates 420 g140.1%

Dietary Fiber 17.6 g70.2%

Sugars 332 g

Protein 9 g18.7%

Vitamin A 11.9% Vitamin C 64.9%

Calcium 53.9% Iron 32%

*Based on a 2000 Calorie diet

Cherry Rhubarb Pie Recipe