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    You are in: Home / Recipes / Rhubarb Cherry Pie Recipe
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    Rhubarb Cherry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    45 mins

    50 mins

    pansregnig's Note:

    This was one of my dad's favorites, and the only way anybody was going to get ME to eat rhubarb as a kid!

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    Units: US | Metric


    1. 1
      Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
    2. 2
      Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.
    3. 3
      Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
    4. 4
      Roll out one half to a 12-inch circle; fit into 9-inch pie plate. Trim even with edge of pan; moisten edge with cold water.
    5. 5
      Spoon filling into pastry; dot with butter.
    6. 6
      Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate. Fold edge of top crust under edge of bottom crust. Flute with fingers.
    7. 7
      Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.

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    Nutritional Facts for Rhubarb Cherry Pie

    Serving Size: 1 (149 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 343.2
    Calories from Fat 126
    Total Fat 14.1 g
    Saturated Fat 3.8 g
    Cholesterol 2.5 mg
    Sodium 167.6 mg
    Total Carbohydrate 53.0 g
    Dietary Fiber 1.6 g
    Sugars 24.9 g
    Protein 2.8 g

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