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. For crust, mix together flour and salt. Cut in shortening with pastry blender until size of peas. Sprinkle with water until moist. Divide dough in half and roll each piece to fit a 9-inch pie pan. Put one of the circles of crust dough in a 9-inch pie pan and pour filling over top. Then, put remaining crust circle over the filling. Brush the 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.

Mary Schrock, Seaton