Rhubarb Cherry Pie Recipe

An Easy-to-Make Rhubarb Pie

This Easy-to-Make Rhubarb Cherry Pie Recipe makes a tart sweet pie with vibrant color and amazing taste!

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If you are looking for a rhubarb pie recipe with both eye and palate appeal, you have found the best one here!

This homemade pie makes quite the show as a dessert finale to any supper!

Rhubarb Cherry Pie Recipe

Yesterday I made this rhubarb pie, and I changed the recipe, and it took me less than ten minutes to make!

Scroll down to See how I changed this recipe using a can of cherry pie filling.

Ingredients

9" pastry for double crust pie (go here for amazing flaky pastry recipe)
3 cups chopped fresh or frozen rhubarb
1 can (16 ounce size) pitted tart red cherries, drained
1 1/4 cups granulated sugar
1/4 cup quick-cooking tapioca, (or substitute with flour-add 3 tbsp.)
few drops red food colouring, optional
1 egg, lightly beaten, optional

Directions

In a large bowl, combine the chopped rhubarb, pitted cherries, granulated sugar, tapioca, and the red food colouring, if desired.

Allow the mixture to stand for about 15 minutes.

Line a 9" pie plate with the pastry, and add the pie filling mixture.

If desired, brush the beaten egg on the pie crust edges.

Top with the pie pastry dough, and cut out several "vents"/slits in the upper crust, or top with a lattice style crust.

Flute the edges, and, if desired brush the top of the pie crust with the beaten egg.

Note - applying beaten egg to the pie crust helps to seal the juices in the pie, and adds a golden colour to the pie when it is fully baked. This is optional.

Bake the pie at 400° F for about 40 - 50 minutes, or until the crust is golden and the fruit begins to bubble through the "vents".

I placed a pie shield on the pie after about 20 minutes of cooking. (See link below to "Pie Crust Shield")

Serve this rhubarb cherry pie warm or cold with ice cream, whipped cream, or dessert topping...ENJOY!

Serves 6 - 8.

I made this (below) Rhubarb Cherry Pie recipe today, and these are the substitutions I used:

- a 540 ml. (1 1/2 pound) size can of cherry pie filling, instead of the can of pitted cherries

- only 1 cup of the granulated sugar

- only 1/8 cup quick-cooking tapioca (or use scant 1/4 cup flour).

I also used a package of 2 - store purchased pie pastry crusts, and, beginning with the tapioca (or flour), alternated adding the tapioca, rhubarb, sugar, and the cherry pie filling to the bottom crust (2 times).

Then I brushed the beaten egg on the edges, added the second pie crust, fluted the edges, made vents, brushed the top crust with the beaten egg and ... presto ... Done. Delicious. Delectable!