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Friday, August 5, 2016

Rhubarb Cherry Pie

Ingredients

  • Servings: 1
  • 2 cups chopped rhubarb
  • 1 (21 ounce) can cherry pie filling
  • 3/4 cup white sugar
  • 2 1/2 teaspoons quick-cooking tapioca
  • 1 recipe pastry for double-crust pie (9 inches)
  • 1 tablespoon white sugar

Recipe

  • combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. let stand for 15 minutes.
  • pour filling into unbaked pie shell, and cover with pie crust. brush top with milk, and sprinkle on sugar.
  • bake at 400 degrees f (200 degrees c) for 40 to 45 minutes.

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