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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My absolute favorite pie. The maraschino cherries causes the pie not to be as tart as some rhubarb pies are. Ingredients:
2 cups rhubarb, diced |
1 tablespoon flour |
2 tablespoons tapioca |
6 maraschino cherries, diced |
1/2 cup sour cream |
1 1/2 cups sugar |
1 pinch salt |
1 tablespoon cherry juice |
1/2 teaspoon cherry extract |
1 unbaked pie shell |
Directions:
1. Combine all ingredients and spoonful into unbaked pie shell.
2. Cover with top crust and bake at 400 degrees for 20-30 minutes or until done.
3. If frozen increase baking time.
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