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