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How To

How to Make Rhubarb Cherry Pie

Contributor
By eHow Contributing Writer

Tangy and sweet all at once, a rhubarb cherry pie will delight dessert lovers. Makes one 9-inch pie.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • small amount of milk
  • 1 1/4 c. sugars
  • small amount vegetable oils
  • 1 (1-lb.) can (or 2 c.) pitted tart red cherries - drained
  • rolling pins
  • 1 lb. (or 3 c.) fresh rhubarb (cut into 1-inch pieces)
  • 1/4 c. quick cooking tapioca
  • pie pans
  • dinner forks
  • pastry brushes
  • 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
  1. Step 1

    Make piecrust dough. (See "How to Make Basic Piecrust," under Related eHows.)

  2. Step 2

    Put a baking sheet in the center of the oven.

  3. Step 3

    Preheat oven to 400 degrees F.

  4. Step 4

    Mix together rhubarb, cherries, sugar and tapioca in a bowl.

  5. Step 5

    Sprinkle a little flour onto your work surface.

  6. Step 6

    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.")

  7. Step 7

    Pick up the dough by wrapping it loosely around the pin.

  8. Step 8

    Unroll the dough into the pie pan.

  9. Step 9

    Trim the edges so that there is an overhang of about 3/4 inch.

  10. Step 10

    Place pan in refrigerator.

  11. Step 11

    Roll out the second ball of dough to a thickness of 1/8 inch.

  12. Step 12

    Remove pan from refrigerator and place filling inside pie pan.

  13. Step 13

    Transfer top crust to pie pan by rolling it around the pin.

  14. Step 14

    Trim edges, leaving an overhang of about 3/4 inch.

  15. Step 15

    Fold top edge of crust under the bottom edge to make a rim.

  16. Step 16

    Crimp the edges decoratively with a fork.

  17. Step 17

    Brush milk or vegetable oil over top crust to glaze.

  18. Step 18

    Bake about 40 to 50 minutes, until crust is golden.

Tips & Warnings
  • Peel rhubarb if the skin is tough.

Comments  

Anonymous

Anonymous said

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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.

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