rhubarb cherry pie

Name: Rhubarb Cherry Pie
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) sliced fresh or frozen rhubarb (1/2-inch pieces); 1 can(s) (16 ounces) pitted tart red cherries, drained; 1 1/4 cup(s) sugar; 1/4 cup(s) quick-cooking tapioca; 4-5 - drops red food coloring, optional; - pastry for double-crust pie (9 inches)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 10 Min

cook time 40 Min

method Bake

Ingredients For rhubarb cherry pie

3 c

sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can

(16 ounces) pitted tart red cherries, drained
1 1/4 c

sugar
1/4 c

quick-cooking tapioca
4-5

drops red food coloring, optional
pastry for double-crust pie (9 inches)

How To Make rhubarb cherry pie

1
In a large 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.

2
Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling.
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