"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cherry - Rhubarb Pie Recipe

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This recipe for Cherry - Rhubarb Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust for 2 crust pie
1 can sour cherry (21 ounces)
2 cups chopped raw rhubarb
1 1/4 cups sugar
3 tablespoons minute tapioca

Directions:
Directions:
Drain juice from cherry, not completely, reserve for other use. Mix ingredients and let stand for about 1 hour.
Use deep dish pie plate. Pour into pie crust, cover with second crust and flute edge. Make air holes in top crust.(I brushed top crust with egg yolk and sprinkled with sugar) Cover fluted edge with foil to prevent burning. Bake in 400 degree oven for 45 minutes to 1 hour until center of pie bubbles. Remove foil about 10 minutes before done. If crust is browning too fast turn down oven to 375 degrees after 15-20 minutes.

Personal Notes:
Personal Notes:
I got this recipe from www.cooks.com.

05/15/08 This pie was delicious. Goes super with homemade vanilla ice cream.

 

 

 

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