Friday, July 8, 2011

Rhubarb Cherry Pie

Rhubarb Cherry Pie

Serves 8.

Requested by my father-in-law, this was my first attempt at rhubarb.  He was pleased with the results so I'd say it was a success.  As you'll notice on the AllRecipes website, it got rave reviews there too.
Crust source: Mimo
Filling slightly adapted from: AllRecipes

3 c. chopped rhubarb
1 (21-oz.) can cherry pie filling
1 c. sugar
3 t. quick-cooking tapioca

Pie Crust:
1-1/2 sticks butter
1-1/2 c. flour
3 T. sugar

Make pie crust by melting butter in a saucepan over medium-low heat.  Add sugar and stir until sugar dissolves.  Remove from heat and stir in flour.  Stir until completely combined.  Transfer pie crust dough to pie dish and press into bottom and up sides.  Set aside.

Preheat oven to 400 degrees.

Combine pie filling, rhubarb, sugar, and tapioca in a bowl.  Let sit for 15 minutes. Pour filling into unbaked pie shell.  Bake for 40-45 minutes.

A Note From The Little Lady: Keep an eye on your pie while it's baking. If the crust browns early, cover it loosely with foil for the remainder of the baking time to avoid burning.

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