Rhubarb Pie

Ingredients:

Pastry for 10" double crust pie
1 1/2 c. sugar, divided
4 Tbs. cornstarch, divided
2 Tbs. quick cooking tapioca, diveded
2 c. fresh strawberry rhubarb
1 tsp. fresh lemon juice
1/2 tsp. almond extract
1 c. fresh red tart cherries
1 c. freshly cut green rhubarb

Directions:

Heat oven to 450 degrees. Combine 1/2 c. sugar, 3 Tbs. cornstarch and 1 Tbs. tapioca. Sprinkle evenly over bottom of unbaked pie shell. Combine strawberry rhubarb, lemon juice and almond extract in bowl. Set aside. Place 1/2 c. cherries on top of sugar mixture in pie shell. add in layers strawberry rhubarb mixture, remaining 1 c. sugar, remaining 1/2 c. cherries, green rhubarb, remaining 1 Tbs. cornstarch and remaining 1 Tbs. tapioca. over with top crust, flute and vent the crust.Brush top with milk and sprinkle with sugar. Cover with foil. Bake at 450 for 10 minutes. Reduce heat to 350. Remove foil. Bake for 40 to 50 minutes. recovering with foil, if necessary to prevent overbrowning. Cool to room temperature before serving.

Makes 6-8 Servings

Added On: 2006-05-29
Submitted By: Anonymous

Filed under the following categories:
¬ Pie ¬ Cherry ¬ Rhubarb ¬ Dessert