Fresh Cherry Rhubarb Pie - cooking recipe

Ingredients

4 cups fresh sour pie cherries, pitted
2 cups fresh rhubarb, cut into 1/2-inch pieces
1/4 cup white sugar
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into pieces
2 nine inch pie crusts (top and bottom)

Preparation

Preheat the oven to 425 degrees F.
In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
Top the filling with the butter pieces.
Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
Remove from oven and place on a wire rack to cool.
Cool completely before serving.
Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.