This was one of my dad's favorites, and the only way anybody was going to get ME to eat rhubarb as a kid!
Provided by pansregnig
Categories Pie
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
- Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.
- Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
- Roll out one half to a 12-inch circle; fit into 9-inch pie plate. Trim even with edge of pan; moisten edge with cold water.
- Spoon filling into pastry; dot with butter.
- Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate. Fold edge of top crust under edge of bottom crust. Flute with fingers.
- Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.
Nutrition Facts : Calories 343.3, Fat 14.1, SaturatedFat 3.9, Cholesterol 2.5, Sodium 167.7, Carbohydrate 53, Fiber 1.6, Sugar 24.9, Protein 2.8
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