Rhubarb Cherry Pie
Rhubarb Cherry Pie is an moderately easy dinner. Made with 3 c. sliced fresh or frozen rhubarb (1/2-inch pieces), 1 c. (16 oz.) pitted tart cherries, drained, 1 1/4 c. sugar, 1/4 c. quick cooking tapioca and 4 to 5 drops red food coloring (optional), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
In a mixing bowl, combine first 5 ingredients.
Let stand for 15 minutes.
Line a 9-inch pie plate with pastry.
Add filling. Top with a lattice crust.
Flute the edges.
Bake at 400Β° for 40 to 50 minutes or until crust is golden and filling is bubbling. Yields 8 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment