Cherry Rhubarb Pie

Name: Cherry Rhubarb Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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.