CHERRY PIE WITH FROZEN CHERRIES RECIPES

Name: Rhubarb Cherry Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings.
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)

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

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)

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.

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

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)

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.

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