Ingredients 1 pound rhubarb, (about 4 cups) cut in 1/2' pieces 1 can pitted tart cherries, (16 ounce) drained 1 1/2 cups sugar 1/4 cup tapioca, quick cooking 5 drops red food coloring Pastry for double crust pie
Instructions In mixing bowl, combine rhubarb, cherries, sugar, tapioca and food coloring. Let stand 15 minutes. Line 9 inch pie plate with pastry. Pour in filling. Make lattice top. Seal and flute edge. Bake at 400 for 40 to 50 minutes, covering edges with foil if the brown too quickly.
Description A different combination from the tridiagonal Rhubarb and Strawberries. This pie loves a scoop of ice cream on it.
Notes A lattice top pie can be made by cutting strips of pastry and weaving them over and under each other. I do this on the top of the pie with the strips folded back until I need them. Better yet, it is possible to buy a "cheater" which looks like a large white plastic cookie cutter with square openings in it.
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