Rhubarb Cherry Pie

  • on August 25, 2007
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Ingrients & Directions

3 c Rhubarb — cut in 1/2″ pcs 5 dr Food coloring — red
1 cn Cherries — tart & drained Optional
1 1/4 c Sugar 1 pk Pie crust (9 inch) — for 2
1/4 c Quick-cooking tapioca Crusts

In a mixing bowl, combine first five ingredients; let stand for 15
minutes. Line a 9-in. pie plate with pastry; add filling. Top with a
lattice crust: flute the edges. Bake at 400″ for 40-50 minutes or
until the crust is golden and filling is bubbling. Yield: 8 servings.

8 servings

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