Cherry Rhubarb Pie Shopping List:
1 can ( 16 ounces) pitted tart red cherries (water packed), drained
1 pound fresh rhubarb, sliced about 1/8 inch thick
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/8 teaspoon baking soda
1/2 teaspoon almond extract
Few drops red food coloring
Pastry for a 2-crust 9-inch pie (search for “2 crust 9 inch pie” on Eats And Recipes)
Cherry Rhubarb Pie Preparation Instructions:
1. Mix cherries, rhubarb. sugar, tapioca, baking soda, almond extract, and red food coloring: let stand 20 minutes.
2. Prepare pastry. Roll out enough pastry to line a 9-inch pie pan or plate: line pie pan. Roll out remaining pastry for top crust and slit pastry with knife in several places to allow steam to escape during baking.
3. Pour filling into pastry-lined pan: cover with top crust and flute edge.
4. Bake at 450° F 10 minutes. Turn oven control to 350 ° F and bake 40 to 45 minutes. Remove from oven and set on a wire rack. Serve warm or cooled.
Cherry Rhubarb Pie Recipe: ONE 9-INCH PIE
Cherry Rhubarb Pie