Rhubarb Cherry Pie

“As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom’s rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone’s looked for it at every potluck!” —Eunice Hurt, Murfreesboro, Tennessee

Rhubarb Cherry Pie
Rhubarb Cherry Pie
Rhubarb Cherry Pie
Servings Prep Time Cook Time
8servings 10minutes + standing 40minutes
Servings Prep Time
8servings 10minutes + standing
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  2. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Recipe Notes

Nutrition Facts
1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fibre), 3g protein.