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