How to make it

  • Preheat oven to 425º.
  • In a large bowl combine rhubarb, cherries, sugar, tapioca and food coloring; let stand 15 minutes.
  • In a medium bowl combine flour and salt; cut in shortening with pastry blender or 2 knives until mixture resembles cornmeal. Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half. Roll out one half to a 12-inch circle; fit into the 9-inch pie dish. Trim even around the edge of dish; moisten edge with cold water. Spoon filling into pastry; dot with margarine or butter. Roll out the second half of pastry same as the first; fold in half cut designs or slashes in top to vent steam. Place over filling with fork at the center; unfold. Trim upper crust ½ inch over the edge of pie dish, fold edge of top crust under edge of the bottom crust. Flute with fingers. For sparkling top, brush top of pie with milk; Sprinkle with sugar. Bake in oven at 425º for 45 to 50 minutes, or until crust is golden.
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    " It was excellent "
    lanabade ate it and said...
    Just saw this,i grow rhubarb for my 88 year old mother,she loves it cooked with her toast for breakfast.I will make her this next summer.5!
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    " It was excellent "
    momo_55grandma ate it and said...
    Ruhbarb and cherries this has got to be Delicous thanks bunches
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    " It was excellent "
    midgelet ate it and said...
    I make similar, also do blubarb pie ( rhubarb and blueberries ! )
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