Old-Fashioned Cherry Rhubarb Pie – a delicious recipe with cherries, rhubarb, sugar, tapioca, vanilla, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
MIX cherries, rhubarb, sugar, tapioca, vanilla, nutmeg, baking soda and red food coloring, if desired, in large bowl. Let stand 20 minutes. Heat oven to 450u00b0F.
2
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
3
POUR filling into prepared pie shell. Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
4
BAKE 15 minutes. Reduce oven temperature to 350u00b0F. Bake 40 to 45 minutes or until crust is golden. Cool on rack.
244
kcal
Calories
63
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 1/2 ounces cherries pitted tart red, drained, 1 pound rhubarb fresh, cut in 1/8-inch slices, 1 1/4 cups sugar, 1/4 cup quick cooking tapioca, and more.
Yes, Old-Fashioned Cherry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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