RHUBARB-CHERRY PIE
Source of Recipe
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4 cups rhubarb, diced
1 cup red tart cherries, pitted (or 1 (1 lb) can red tart pitted
cherries, drained)
1 cup sugar
1/2 cup quick-cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup shortening
6 Tbsp cold water
1 Tbsp butter or margarine
Combine rhubarb, cherries, sugar, tapioca and food color; let stand
15 minutes. Combine flour and salt in bowl; cut in shortening with
pastry blender or two knives until mixture resembles cornmeal.
Sprinkle water over mixture; stir ingredients quickly with fork
until blended; gather into a ball; divide in half. Roll out one
half to a 12-inch circle; fit into 9-inch pie plate. Trim even
with edge of pan; moisten edge with cold water. Spoon filling into
pastry; dot with butter or margarine. Roll out second half of
pastry as the first; fold in half; cut designs or slashes in top
to vent steam. Place over filling with fold at center; unfold.
Trim upper crust 1/2 inch beyond edge of plate, fold edge of top
crust under edge of bottom crust. Flute with fingers. For sparkling
top, brush top of pie with milk; Sprinkle with sugar. Bake in hot
oven (425 degrees) 45 to 50 minutes, or until crust is golden.
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