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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- 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., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
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Beebee Brooklyn
[email protected]This pie was perfect! The crust was flaky and the filling was the perfect balance of tart and sweet. I will definitely be making this pie again.
Dan Stevens
[email protected]The crust was a bit too tough for my taste, but the filling was delicious. I will definitely be making this pie again, but I will use a different crust recipe.
Just jayee
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think next time I will add a bit less sugar to the filling.
Bret Lambert
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was delicious. I will definitely be making this pie again.
Hello World
[email protected]This pie was perfect! The crust was flaky and the filling was the perfect balance of tart and sweet. I will definitely be making this pie again.
Enock Jibz
[email protected]The crust was a bit too thick for my taste, but the filling was delicious. I will definitely be making this pie again, but I will use a different crust recipe.
Veronica Coats
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I will add a bit more sugar to the filling.
omolade Alice
[email protected]This pie is a great way to use up fresh rhubarb and cherries. The filling is simple to make and the crust is perfect. I will definitely be making this pie again and again.
Liz Mets
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor combination of rhubarb and cherry. The pie was also very easy to make, which is always a plus.
Nosipho Mavundla
[email protected]This pie was absolutely delicious! The rhubarb and cherry filling was the perfect balance of tart and sweet, and the crust was flaky and golden brown. I will definitely be making this pie again.