cherry rhubarb crumb pie
(2 ratings)
I'm not sure of the origin of this recipe. I remember my mother making it in the 1970's to use the abundance of rhubarb in our garden. Most home cooks made Strawberry Rhubarb Pie, but this recipe calls for cherry pie filling instead of strawberries. It's truly my favorite fruit pie.
(2 ratings)
yield
8 -10
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For cherry rhubarb crumb pie
-
1frozen deep dish pie shell
- PIE FILLING
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3 csliced rhubarb
-
1 cancherry pie filling (21 ounces)
-
1/2 csugar
-
3 Tbspquick cooking tapioca
-
1/4 tspalmond extract
- CRUMB TOPPING
-
1/2 pkgdry pie crust mix (11 ounces)
-
1/4 csugar
-
1 Tbspcold water
How To Make cherry rhubarb crumb pie
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1Heat oven to 375 degrees F. Remove pie crust from freezer and let set out on counter top while preparing pie filling.
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2In a large bowl, combine the rhubarb, cherry pie filling, sugar, tapioca and almond extract. Let set on counter for 15-20 minutes.
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3Meanwhile, prepare crumb topping: in a medium bowl, combine the pie crust mix, sugar and cold water (1 teaspoon at a time). Toss with fork until crumbs form.
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4When ready, fill pie crust with rhubarb mixture and top with crumbs. Spread evenly over top.
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5Bake for 40-45 minutes or until hot and bubbly and crumbs are starting to brown.
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6Remove from oven and cool before serving.
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