Rhubarb Cherry Pie
"As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee..."
INGREDIENTS
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3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
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1 can (16 ounces) pitted tart red cherries, drained
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1-1/4 cups sugar
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1/4 cup quick-cooking tapioca
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4 to 5 drops red food coloring, optional
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Pastry for double-crust pie (9 inches)
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