Rhubarb Cherry Pie -- Quad-Cities Online Recipe Book
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Desserts:

Rhubarb Cherry Pie

Comment on this recipe

I have won 1st several times on my rhubarb pies at Aledo Rhubarb Fest. They already tried it out.

Ingredients

4 cups rhubarb, cut in 1/2 inch pieces
1 cup white sugar
1/4 cup brown sugar
1/3 cup honey
6 tablespoons flour
1/2 cup cherry pie filling
2 tablespoons cherry gelatin
1 teaspoon milk
1/2 teaspoon sugar

Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
4 to 5 tablespoons water

Instructions

Put cut rhubarb, white sugar, brown sugar, honey, flour, pie filling and gelatin in a bowl. Stir and let sit while making crust. Put crust in a 9-inch pie pan and pour filling into crust then put top crust on. Brush top of crust with 1 teaspoon milk, then sprinkle 1/2 teaspoon sugar on top. Make a slit to let out steam. Bake at 400 degrees for 10 minutes, then 350 degrees for 45-50 minutes or until golden brown.

Crust: Mix flour and salt; mix with shortening with pastry blender until size of peas. Sprinkle with water until moist. Roll out to fit a 9-inch pie pan. Makes top and bottom crust.

Mary Schrock
Seaton




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