Rhubarb cherry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rhubarb -- cut in 1/2\" pcs |
| 1 | can | Cherries -- tart & drained |
| 1¼ | cup | Sugar |
| ¼ | cup | Quick-cooking tapioca |
| 5 | drops | Food coloring -- red |
| Optional | ||
| 1 | pack | Pie crust (9 inch) -- for 2 |
| Crusts | ||
Directions
In a mixing 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. Bake at 400" for 40-50 minutes or until the crust is golden and filling is bubbling. Yield: 8 servings.
Recipe By : Eunice Hurt Country Woman
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