Rhubarb-Black Cherry Pie - cooking recipe
Ingredients
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1 lb. rhubarb, cut in 1/2-inch slices, about 4 c.
1 (16 oz.) can pitted black cherries, drained
1 1/2 c. sugar
1/4 c. quick-cooking tapioca
5 drops red food coloring
pastry for 9-inch lattice-topped pie
Preparation
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In mixing bowl, combine rhubarb, black cherries, sugar, tapioca and food coloring.
Let stand for 15 minutes.
Line pie plate with pastry; pour in filling.
Add lattice top and seal and flute edges.
Bake at 400\u00b0 for 40 to 50 minutes.
Cover edges of pastry with foil if browning too quickly.
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