| OLD-FASHIONED CHERRY RHUBARB PIE |
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One 9-inch pie1 can (16 ounces) pitted tart red cherries in extra heavy syrup, drained* 1 pound fresh rhubarb, cut in 1/8-inch slices 1-1/4 cups sugar 1/4 cup quick-cooking tapioca 1/2 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/8 teaspoon baking soda Few drops red food coloring (optional) Crisco pastry for a double-crust pie Mix cherries, rhubarb, sugar, tapioca, vanilla extract, nutmeg, baking soda, and red food coloring in a large bowl; let stand 20 minutes. Preheat oven to 450ºF. Divide pastry almost in half. Roll out larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate. Pour filling into the unbaked pie shell. Roll out remaining pastry to an 11-inch circle. Place top crust over filling and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Cut slits for steam to escape. Bake at 450ºF for 15 minutes. Reduce heat to 350ºF and bake for 40 to 45 minutes or until crust is golden. Cool on a rack. Serve warm or cooled, topped with scoops of ice cream, if desired. *Water-packed pitted tart red cherries may be used. |
