Rhubarb cherry pie

Yield: 8 servings

Measure Ingredient
3 cups Rhubarb -- cut in 1/2\" pcs
1 can Cherries -- tart & drained
1¼ cup Sugar
¼ cup Quick-cooking tapioca
5 drops Food coloring -- red
\N \N Optional
1 pack Pie crust (9 inch) -- for 2
\N \N Crusts

In a mixing 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. Bake at 400" for 40-50 minutes or until the crust is golden and filling is bubbling. Yield: 8 servings.

Recipe By : Eunice Hurt Country Woman

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