cherry rhubarb pie
This recipe is so yummy and I like it because the ingredients are what we raise on our property, the Rhubarb came from a plant that was my husband's grandmothers and was transplanted to our house. It is over 55 years old and still producing. The cherries we get from our cherry tree which is about 8 years old. This is very simple and a nice twist to traditional Rhubarb pie.
prep time
1 Hr 10 Min
cook time
40 Min
method
---
yield
8 people
Ingredients
- 3 cups fresh sliced rhubard (1/4 to 1/2 inch)
- 16 ounces pitted tart red cherries (i use a sm. scale to measure them)
- 1 1/4 cups sugar
- 1/4 cup quick cooking tapioca
- 1/2 teaspoon pure vanilla extract
- - pastry for a double crust pie (9 inches)
How To Make cherry rhubarb pie
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Step 1In a large bowl, combine the rhubarb, cherries, sugar, tapioca and vanilla. Mix well and let stand for an hour at room temp.
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Step 2Pour mixture into your pie plate lined with your pastry, top with other pastry. Vent and then flute the edges.
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Step 3Bake at 400° for about 40 minutes or until the crust is golden and the filling is bubbling. (My greatgrandmother said if a pie doesn't bubble over it isn't a good pie! LOL!) I cover the edges with foil for the first 20 minutes of baking and then remove.
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Step 4Note: If you do not have access to fresh rhubarb or cherries, substitute with frozen rhubarb and use one can of pitted tart red cherries, drain the cherries before adding to the frozen rhubarb.
- 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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Pies
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