 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
When missionary friends dropped by unexpected last summer, this pie is what I served for dessert. I first made it for a church gathering 20 years agoever since, everyone's looked for it! As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I love rhubarb! My husband and Iour three children are 21, 18 and 11have a 30-acre farm, with hay and cattle, in addition to our city jobs, and I grow eight hills of rhubarb. Ingredients:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) |
1 can (16 ounces) pitted tart red cherries, drained |
1-1/4 cups sugar |
1/4 cup quick-cooking tapioca |
4 to 5 drops red food coloring, optional |
pastry for double-crust pie (9 inches) |
Directions:
1. In a large bowl, combine first five ingredients; let stand for 15 minutes. Line a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the edges.
2. Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling. Yield: 8 servings.
|
|