Rhubarb Cherry Pie
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Rhubarb Cherry Pie

1. 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) -
2. 1 can (16 ounces) pitted tart red cherries, drained -
3. 1-1/4 cups sugar -
4. 1/4 cup quick-cooking tapioca -
5. 4 to 5 drops red food coloring, optional -
6. Pastry for double-crust pie (9 inches) -

How to cook deliciously - Rhubarb Cherry Pie

1. Stage

In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.

2. Stage

Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.