rhubarb cherry pie

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

12 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Jun 21, 2015

From my Mamaw's recipe collection.

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 8 serving(s)

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
4-5 - drops red food coloring, optional
- pastry for double-crust pie (9 inches)

How To Make rhubarb cherry pie

Step 1

In a large bowl, combine first five ingredients; let stand for 15 minutes. Line a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the edges.

Step 2

Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling.
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