| OLD-FASHIONED RHUBARB CHERRY PIE |
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Makes One 10-inch Pie 8 Servings Crust 10-inch Classic CRISCO Double Crust Filling 1 -1/2 cups sugar, divided 4 tablespoons cornstarch, divided 2 tablespoons quick-cooking tapioca, divided 2 cups red rhubarb, cut into 1/2- to 3/4-inch pieces 1 teaspoon lemon juice 1/2 teaspoon almond extract 1 cup frozen dry pack pitted red tart cherries or North Dakota Juneberries, divided 1 cup green rhubarb stalks, cut into 1/2- to 3/4-inch pieces Glaze Milk Sugar For crust, prepare and press bottom crust into 10-inch pie plate. Do not bake. Heat oven to 450ºF. For filling, combine 1/2 cup sugar, 3 tablespoons cornstarch and 1 tablespoon tapioca in small bowl. Sprinkle over bottom of unbaked pie crust. Combine red rhubarb, lemon juice and almond extract in large bowl. Set aside. Place 1/2 cup cherries on top of sugar mixture in pie crust. Add, in layers, red rhubarb mixture, remaining 1 cup sugar, remaining 1/2 cup cherries, green rhubarb, remaining 1 tablespoon cornstarch and remaining 1 tablespoon tapioca. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. For glaze, brush with milk. Sprinkle with sugar. Cover with foil, if necessary, to prevent overbrowning. Bake at 450ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown (if using frozen rhubarb, bake 60 to 70 minutes). Cool until barely warm or to room temperature before serving. |
