Rhubarb Cherry Pie

6 ingredients
2 steps

Ingredients

  • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 1 can (16 ounces) pitted tart red cherries, drained
  • 1-1/4 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 4 to 5 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)

Directions

  1. 1
    In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  2. 2
    Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

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