Cherry Rhubarb Pie Recipe

Cherry Rhubarb Pie Recipe photo by Taste of Home

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I've got to share this recipe, which is a must in our house during rhubarb season. —Shirley Steele, San Jose, California

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Cherry Rhubarb Pie Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 4 Servings

25 40 65

Ingredients

1-2/3 cups sliced fresh or frozen rhubarb
2/3 cup sugar
2/3 cup drained pitted tart cherries
4 teaspoons quick-cooking tapioca
2 to 3 drops red food coloring, optional
1 sheet refrigerated pie pastry

Directions

In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes.
Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 4 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 432 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 206 mg sodium, 75 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cherry Rhubarb Pie in Cooking for 2 Summer 2009, p26