Cherry Rhubarb Pie
Celebrate the fruits of the season with this cherry rhubarb pie. It is sweet, tart, and loaded with flavor. Serve it with a scoop of vanilla ice cream for an extra special treat.
Servings: 8 Servings
Ingredients
- 15 ounce can pitted red tart cherries drained
- 1 pound fresh rhubarb about 3 cups sliced
- 1¼ cups granulated sugar
- ¼ cup quick-cooking tapioca
- ⅛ teaspoon baking soda
- ½ teaspoon almond extract
- 4 drops red food coloring optional
- Pastry for double pie crust
Instructions
- Preheat the oven to 450℉.
- Slice rhubarb about ⅛-inch thick.
- In a large bowl, combine the cherries and rhubarb.
- Add the sugar, tapioca, baking soda, almond extract, and food coloring. Stir to combine, then let sit for 20 minutes.
- Line the bottom of a 9-inch pie pan with crust. Pour filling inside.
- Cover with remaining crust, crimping the edges. Cut a few vent holes in the top crust. If desired, sprinkle with a little bit of coarse sugar.
- Bake at 450℉ for 10 minutes. Reduce the oven temperature to 350℉ and bake for 40-45 minutes longer. The crust should be a light golden brown and the filling should be bubbly.
- Remove from oven to cooling rack. Cool for at least one hour before serving.
Nutrition
Serving: 1Serving | Calories: 322kcal | Carbohydrates: 62g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 123mg | Potassium: 240mg | Fiber: 2g | Sugar: 32g | Vitamin A: 444IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg
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