Rhubarb Cherry Pie

“As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom’s rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone’s looked for it at every potluck!” —Eunice Hurt, Murfreesboro, Tennessee

Rhubarb Cherry Pie
Servings Prep Time Cook Time
8servings 10minutes + standing 40minutes
Servings Prep Time
8servings 10minutes + standing
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  2. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Recipe Notes

Nutrition Facts
1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fibre), 3g protein.