Rhubarb Cherry Pie

Name: Rhubarb Cherry Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces); 1 can (16 ounces) pitted tart red cherries, drained; 1-1/4 cups sugar; 1/4 cup quick-cooking tapioca; 4 to 5 drops red food coloring, optional; Pastry for double-crust pie (9 inches)

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

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

Directions

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.
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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