How to Make Rhubarb Cherry Pie - A Step-by-Step Guide

Summer is the perfect time for indulging in sweet, tart, and juicy fruit pies. And what better way to enjoy the bounty of the season than by making a delicious Rhubarb Cherry Pie? This delightful dessert combines the tangy flavor of rhubarb with the sweetness of ripe cherries, all encased in a flaky, buttery crust. Whether you're hosting a backyard barbecue or simply craving a homemade treat, this pie is sure to impress your friends and family.

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Ingredients

  • 2 cups chopped rhubarb
  • 1 (21 ounce) can cherry pie filling
  • ¾ cup white sugar
  • 2 ½ teaspoons quick-cooking tapioca
  • 1 recipe Pastry for double-crust pie (9 inches)
  • 1 tablespoon white sugar

Information

  • Servings: 8
  • Yield: 1 9-inch pie

  • Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  • Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  • Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
  • Nutrition

    287 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Sodium: 132mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 21g
    • Protein: 2g
    • Vitamin C: 5mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 181mg