Rhubarb Cherry Pie

Written By The Farmers Daughter

Is a cherry pie too boring? Switch things up and add some rhubarb to your routine with this recipe!

Ingredients:

  • 3 cup sliced rhubarb

  • 16 ounces pitted Interwater Farms tart cherries

  • 1 1/4 cup sugar

  • 1/4 cup quick-cooking tapioca

  • 9-inch pastry for double-crust pie

Directions:

  • In a mixing bowl, combine first four ingredients

  • Let stand for 15 minutes

  • Line a 9-inch pie plate with pastry and add filling mixture

  • Top with a lattice crust and flute the edges

  • Bake at 400F for 40-50 minutes or until the crust is golden and filing is bubbling

The Farmers Daughter
Next

Grandma’s Cherry Ribbon Dessert