Rhubarb Cherry Pie

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READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
  • Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.
  • Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
  • 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.
  • Spoon filling into pastry; dot with butter.
  • 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.
  • 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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