Rhubarb Cherry Pie
TOTAL TIME: Prep: 10 min. + standing Bake: 40 min.
YIELD: 8 servings.
As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
Ingredients
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3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
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1 can (16 ounces) pitted tart red cherries, drained
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1-1/4 cups sugar
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1/4 cup quick-cooking tapioca
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4 to 5 drops red food coloring, optional
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Pastry for double-crust pie (9 inches)
Directions
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1.
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.
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2.
Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Nutrition Facts
1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fiber), 3g protein.
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