Fresh Cherry Rhubarb Pie

READY IN: 1hr 5mins
YIELD: 1 pie




  • Preheat the oven to 425 degrees F.
  • In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
  • Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
  • Top the filling with the butter pieces.
  • Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
  • Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
  • Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
  • Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
  • Remove from oven and place on a wire rack to cool.
  • Cool completely before serving.
  • Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.