MENU
 
 
 
 

  • Cherry Rhubarb Pie

    1 vote
    Cherry Rhubarb Pie
    Prep: 3 hours Cook: 50 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    I have to share this recipe, which is a must in our house during rhubarb season.

    Ingredients

    • 4 Cups Fresh or Frozen Rhubarb, Cut Into 1/2-Inch Slices (1 Lb.)
    • 2 Cups Pitted Tart Cherries, Drained & Patted Dry (1 LB.)
    • 1 1/2 Cups Granulated Sugar
    • 1/4 Cup Quick-Cooking Tapioca
    • 5 Drops Red Food Coloring (Optional)
    • 1 Tbsp. Butter
    • 1 Pkg. Pillsbury Refrigerated Pie Crust Or
    • Your Favorite Homemade Recipe

    Directions

    1. Preheat oven to 400°F.
    2. Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand 15 minutes.
    3. Line a 9-Inch pie plate with one sheet of pastry; pour in filling. Dot with butter; sprinkle lightly with cinnamon and nutmeg if desired.
    4. Top with a lattice crust: From remaining pastry, cut strips of dough 1/2-Inch wide. Lay lengthwise strips on top of filled pie at 1 inch interval's. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges.
    5. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in 400°F oven for 40 - 50 minutes or until golden and bubbly.
    6. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Similar Recipes

    Comments

    • ShaleeDP
      ShaleeDP
      Cherry is a good filling on pies. My kid likes it as well.
      1 reply
      • Robyn Savoie
        Robyn Savoie
        Here in Wisconsin we have the Door County Tart Cherries. They're the ones I use. I always try to use local produce whenever possible.

      Leave a review or comment