Rhubarb-Cherry Pie
1-1/2 lbs rhubarb, cut into 1/2-inch thick slices
1, 1-lb can sour cherries, drained
1-1/4 cups sugar
1/4 cup + 2 Tbs tapioca starch (or cornstarch)
2 – 3 drops red food color
Crust for double-crust pie
Preheat oven to 425°F.
In large bowl, combine sliced rhubarb, drained cherries, sugar, tapioca starch and food color. Stir well and set aside for 15 minutes.
Line a deep dish pie pan with crust, and pour in filling. Top with second crust or lattice crust. Bake at 425°F for 45 – 50 minutes, or until crust is golden brown. Cool and serve.
1, 1-lb can sour cherries, drained
1-1/4 cups sugar
1/4 cup + 2 Tbs tapioca starch (or cornstarch)
2 – 3 drops red food color
Crust for double-crust pie
Preheat oven to 425°F.
In large bowl, combine sliced rhubarb, drained cherries, sugar, tapioca starch and food color. Stir well and set aside for 15 minutes.
Line a deep dish pie pan with crust, and pour in filling. Top with second crust or lattice crust. Bake at 425°F for 45 – 50 minutes, or until crust is golden brown. Cool and serve.
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