I've only had it once. And it was an anemic little slice overpriced to a silly amount, but it was goooooooood! Someone take a pictue of a rhubarb for me. I have no idea what it looks like aside from 'pink'.
Cherry Rhubarb Pie
1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour
Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.
Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.
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