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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I have been baking this for 30 years. It is a comon recipe Do not know where I got it. It is the sweetest tasting pie ever. Ingredients:
ingredients |
4 cups rhubarb diced, fresh or frozen thawed |
1 can ( 16oz )red tart pitted cherries, drained |
1 cup sugar |
1/2 cup quick-cooking tapioca |
red food coloring ( few drops ) |
2 cups all-purpose flour |
1/2 tsp. salt |
3/4 cup crisco ( shortening or butter ) |
6 tbs. cold water |
1 tbs. margarine or butter |
9-inch pie dish or pan |
Directions:
1. Preheat oven to 425º.
2. In a large bowl combine rhubarb, cherries, sugar, tapioca and food coloring; let stand 15 minutes.
3. In a medium bowl combine flour and salt; cut in shortening with pastry blender or 2 knives 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 the 9-inch pie dish. Trim even around the edge of dish; moisten edge with cold water. Spoon filling into pastry; dot with margarine or butter. Roll out the second half of pastry same as the first; fold in half cut designs or slashes in top to vent steam. Place over filling with fork at the center; unfold. Trim upper crust 1/2 inch over the edge of pie dish, fold edge of top crust under edge of the bottom crust. Flute with fingers. For sparkling top, brush top of pie with milk; Sprinkle with sugar. Bake in oven at 425º for 45 to 50 minutes, or until crust is golden.
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