Rhubarb Cherry Pie Chef John Recipes
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| Rhubarb Cherry Pie |
"Delicious! Fresh or frozen rhubarb may be used."
Ingredients :
- 2 cups chopped rhubarb
- 1 (21 ounce) can cherry pie filling
- 3/4 cup white sugar
- 2 1/2 teaspoons quick-cooking tapioca
- 1 recipe Pastry for double-crust pie (9 inches)
- 1 tablespoon white sugar
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- 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.
Notes :
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