Old-Fashioned Cherry Rhubarb Pie
Prep Time: 30 min
Cook Time: 1 Hr
Serves 8 Servings
Difficulty Moderate
Ingredients
- 1 (14.5 oz.) can pitted tart red cherries
- 1 lb. fresh rhubarb
- 1 1/4 C. sugar
- 1/4 C. quick-cooking tapioca
- 1/2 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 tsp. Spice Islands® Ground Nutmeg
- 1/8 tsp. Clabber Girl® Baking Soda
- Few drops red food coloring
- Classic Crisco® Pie Crust | Crisco – Double-Crust
Directions
- MIX cherries, rhubarb, sugar, tapioca, vanilla, nutmeg, baking soda and red food coloring, if desired, in large bowl. Let stand 20 minutes. Heat oven to 450°F.
- PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
- POUR filling into prepared pie shell. Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes or until crust is golden. Cool on rack.
