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Rhubarb Cherry Pie Recipe
|Rhubarb||3 Cup (48 tbs), cut into 1/2 inch pieces|
|Canned pitted tart red cherries||16 Ounce, drained (1 Can)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Pastry||1 (For Double-Crust Pie)|
Serving size: Complete recipe
Calories 1606 Calories from Fat 134
% Daily Value*
Total Fat 15 g23%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.8 mg4.5%
Total Carbohydrates 367 g122.3%
Dietary Fiber 14 g55.9%
Sugars 299.8 g
Protein 11 g21.7%
Vitamin A 75.9% Vitamin C 64.7%
Calcium 37.6% Iron 43.1%
*Based on a 2000 Calorie diet
Bring fruit mixture to boiling; remove from heat and let cool for 45 minutes.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Pour cooled rhubarb-cherry mixture into pastry-lined pie plate.
Cut remaining pastry into 1/2 inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake pie in 375° oven for 20 minutes.
Remove foil and bake for about 20 minutes more or till crust is golden.
Cool pie on rack before serving.