Email to Buny      

Rhubarb: Rhubarb Cherry Pie

Source of Recipe

www.ichef.com


List of Ingredients

4 cups diced rhubarb
1 cup red tart cherries, pitted OR
1 pound can red tart pitted cherries, drained
1 cup sugar
1/2 cup quick cooking tapioca
few drops red food coloring
2 cups sifted flour
1/2 teaspoon salt
3/4 cup shortening
6 tablespoons ice water
1 tablespoon butter


Recipe

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 (425ºF) 45 to 50 minutes, or until crust is golden.