Rhubarb Cherry Pie

  Desserts

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!

Rhubarb Cherry Pie

Average Rating: 4.75

TOTAL TIME: Prep: 10 min. + standing Bake: 40 min.
YIELD: 8 servings.

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 to 5 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)

Instructions

  • 1. In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  • 2. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts

1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fiber), 3g protein.

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