This time we will discuss the rhubarb pie made with cherries and rhubarb.
Cook Time: 50 minutes
Total time: 50 minutes
1 rhubarb, cut into small, about 4 cups
1 (16 ounce) can pitted red tart cherries
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
5 drops red food coloring, optional
Basic pie recipe, made with two cups of flour
Combine sliced rhubarb, cherries, flour, red food coloring and sugar and let stand for 10 to 15 minutes. Cover a 9-inch pie pan with pastry and pour in the filling. Cut dough into 1/2-inch wide strips. Lay the strips on top of the cake is filled with 1–inch intervals. Fold back every other line of pastry, fold down when you weave in strips above and below. Cut along the outer edge of the cake even then seal the edges. Moisten the edge of the pastry lightly with water and place the additional strip around the edge of the cake, which covers the ends of the lattice work. Flute edge of pastry, press well around to close.
Rhubarb pie Bake at 400 ° for 40 to 50 minutes.
see also article cherry cheese pie