Linda App
Ingredients
3 C sliced fresh or frozen rhubarb (1/2 ” pieces)
1 (16 oz.) can pitted tart red cherries, drained
1 1/4 C sugar
1/4 C quick-cooking tapioca, or 6 Tbsp. flour
pastry for 9″ double crust pie
Directions
1. Preheat oven to 400 degrees.
2. In a large bowl, combine first 5 ingredients; let stand for 15 minutes.
3. Line a 9″ pie pan with pastry; add filling. Top with lattice crust; flute the edges.
4. Bake for 40-50 minutes or until crust is golden brown and filling is bubbling.
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