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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another online recipes that sound good!! Ingredients:
2 pounds. fresh or frozen rhubarb |
1 pound package frozen strawberries |
1 cup sugar |
1 tablespoon salt |
3/4 cup corn starch |
1/2 cup water |
1 tablespoon lemon juice |
1 (16 oz) can cherry pie filling |
1 (4 ounce.) can whole cranberry sauce |
2 refrigerated pie crust shells – unbaked |
1 egg & extra sugar |
Directions:
1. Preheat over to 350º. Bring a large pot of water to a boil, add rhubarb,
2. remove from heat and let sit for approximately 30 minutes. Drain water and add sugar, salt and strawberries to pot.
3. Mix together corn starch, water and lemon juice. Stir into rhubarb mixture and return to heat, cooking for 3 minutes, stirring gently and constantly.
4. Let cool.
5. Combine strawberry rhubarb filling, cherry pie filling and cranberry sauce.
6. Mix well.
7. Fill bottom of pie crust shell with mixture. Place second pie crust on top.
8. Seal/crimp edges well.
9. Beat egg, brush top crust with egg wash and sprinkle with sugar. Pierce top
10. crust a few times with knife to vent. Bake for 45-55 minutes.
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