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Ingredients
US|METRIC
8 SERVINGS
- 14.5 oz. cherries (pitted tart red, drained)
- 1 lb. rhubarb (fresh, cut in 1/8-inch slices)
- 1 1/4 cups sugar
- 1/4 cup quick cooking tapioca
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground nutmeg
- 1/8 tsp. baking soda
- 3 drops red food coloring
- Classic Crisco Pie Crust (Double Crust)
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Directions
- 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 450°F.
- 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.
- 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.
- BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes or until crust is golden. Cool on rack.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium55mg2% |
| Potassium280mg8% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber2g8% |
| Sugars43g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium6% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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