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Cherry Rhubarb Pie

Canadian.Recipes's picture
Ingredients
  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
Directions

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

Cuisine: 
Canadian
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian

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