By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Small Amount Of Milk
- Small Amount Vegetable Oils
- Dinner Forks
- Pastry Brushes
- Pie Pans
- Rolling Pins
- 1 (1-lb.) can (or 2 c.) pitted tart red cherries - drained
- 1/4 c. quick cooking tapioca
- 1 lb. (or 3 c.) fresh rhubarb (cut into 1-inch pieces)
- 1 1/4 c. sugars
Step1
Make piecrust dough. (See "How to Make Basic Piecrust," under Related eHows.)
Step2
Put a baking sheet in the center of the oven.
Step3
Preheat oven to 400 degrees F.
Step4
Mix together rhubarb, cherries, sugar and tapioca in a bowl.
Step5
Sprinkle a little flour onto your work surface.
Step6
Place one of the refrigerated balls of dough onto the surface and use a rolling pin to roll it out to a thickness of about 1/8 inch. (See the Related eHow "How to Roll Out Dough.")
Step7
Pick up the dough by wrapping it loosely around the pin.
Step8
Unroll the dough into the pie pan.
Step9
Trim the edges so that there is an overhang of about 3/4 inch.
Step10
Place pan in refrigerator.
Step11
Roll out the second ball of dough to a thickness of 1/8 inch.
Step12
Remove pan from refrigerator and place filling inside pie pan.
Step13
Transfer top crust to pie pan by rolling it around the pin.
Step14
Trim edges, leaving an overhang of about 3/4 inch.
Step15
Fold top edge of crust under the bottom edge to make a rim.
Step16
Crimp the edges decoratively with a fork.
Step17
Brush milk or vegetable oil over top crust to glaze.
Step18
Bake about 40 to 50 minutes, until crust is golden.
Comments
Anonymous said
on 11/22/2005 2 eggs beaten, 3/4 c. sugar, 8oz. sour cream,1 c. rhubarb,2 tbsp. flour. Mix all together and pour into frozen pie crust (or you can make your own pie crust). Bake at 350 degrees F for 45 minutes. Filling should not be brown: toothpick to test.