cherry rhubarb crumb pie
I'm not sure of the origin of this recipe. I remember my mother making it in the 1970's to use the abundance of rhubarb in our garden. Most home cooks made Strawberry Rhubarb Pie, but this recipe calls for cherry pie filling instead of strawberries. It's truly my favorite fruit pie.
prep time
20 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - frozen deep dish pie shell
- PIE FILLING
- 3 cups sliced rhubarb
- 1 can cherry pie filling (21 ounces)
- 1/2 cup sugar
- 3 tablespoons quick cooking tapioca
- 1/4 teaspoon almond extract
- CRUMB TOPPING
- 1/2 package dry pie crust mix (11 ounces)
- 1/4 cup sugar
- 1 tablespoon cold water
How To Make cherry rhubarb crumb pie
-
Step 1Heat oven to 375 degrees F. Remove pie crust from freezer and let set out on counter top while preparing pie filling.
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Step 2In a large bowl, combine the rhubarb, cherry pie filling, sugar, tapioca and almond extract. Let set on counter for 15-20 minutes.
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Step 3Meanwhile, prepare crumb topping: in a medium bowl, combine the pie crust mix, sugar and cold water (1 teaspoon at a time). Toss with fork until crumbs form.
-
Step 4When ready, fill pie crust with rhubarb mixture and top with crumbs. Spread evenly over top.
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Step 5Bake for 40-45 minutes or until hot and bubbly and crumbs are starting to brown.
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Step 6Remove from oven and cool before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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