CHERRY RHUBARB PIE
I've got to share this recipe, which is a must in our house during rhubarb season. -Shirley Steele, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes., Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
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