Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pies >> Rhubarb Cherry

Print this Recipe    Rhubarb Cherry

RHUBARB-CHERRY PIE

4 cups rhubarb, diced
1 cup red tart cherries, pitted (or 1 (1 lb) can red tart pitted
cherries, drained)
1 cup sugar
1/2 cup quick-cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup shortening
6 Tbsp cold water
1 Tbsp butter or margarine

Combine rhubarb, cherries, sugar, tapioca and food color; let stand
15 minutes. Combine flour and salt in bowl; cut in shortening with
pastry blender or two 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 9-inch pie plate. Trim even
with edge of pan; moisten edge with cold water. Spoon filling into
pastry; dot with butter or margarine. Roll out second half of
pastry as the first; fold in half; cut designs or slashes in top
to vent steam. Place over filling with fold at center; unfold.
Trim upper crust 1/2 inch beyond edge of plate, fold edge of top
crust under edge of bottom crust. Flute with fingers. For sparkling
top, brush top of pie with milk; Sprinkle with sugar. Bake in hot
oven (425 degrees) 45 to 50 minutes, or until crust is golden.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.