Cherry Rhubarb Pie

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Somewhere along the line, we switched to making cherry rhubarb pie rather than strawberry.

We <3 it just as much!

 

2 eggs, beaten

1 1/2 cup sugar

3 tbsp. flour

2 cups raw rhubarb, diced

2 cups cherry pie filling

Mix ingredients and pour into crust lining a 9-inch pie pan. Top with second crust, crimp edges, and poke holes in the top. Brush with milk and sprinkle with sugar. Bake at 400 degrees Fahrenheit for 40-45 minutes.

 

Pie Crust

2 cups flour

1 tsp. salt

3/4 cup butter, softened

Ice water

Mix flour and salt. Cut in butter with a pastry knife or blender until crumbly. Add ice water a teaspoon at a time until dough sticks (holds) together. Refrigerate an hour or more. Divide into two equal portions. Knead lightly on a floured surface, and roll with a floured rolling pin into shape.

Makes two 9-inch pie crusts.

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