CHERRY AND WALNUT RECIPES

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RHUBARB CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rhubarb Cherry Pie Recipe: How to Make It - Taste of Home image

As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 6

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)

Steps:

  • 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., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts : Calories 433 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 75g carbohydrate (44g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

QUICK CHERRY TURNOVERS RECIPE: HOW TO MAKE IT



Quick Cherry Turnovers Recipe: How to Make It image

Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 to 2 tablespoons milk

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Nutrition Facts : Calories 359 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 56g carbohydrate (34g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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