CHERRY RHUBARB PIE RECIPE RECIPES
RHUBARB CHERRY PIE RECIPE: HOW TO MAKE IT
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
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.
CHERRY RHUBARB PIE RECIPE: HOW TO MAKE IT
I've got to share this recipe, which is a must in our house during rhubarb season. —Shirley Steele, San Jose, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes., Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 75g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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I have to share this recipe, which is a must in our house during rhubarb season.
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- Preheat oven to 400°F. Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand 15 minutes. Line a 9-Inch pie plate with one sheet of pastry; pour in filling. Dot with butter; sprinkle lightly with cinnamon and nutmeg if desired. Top with a lattice crust: From remaining pastry, cut strips of dough 1/2-Inch wide. Lay lengthwise strips on top of filled pie at 1 inch interval's. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in 400°F oven for 40 - 50 minutes or until golden and bubbly. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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