Rhubarb Cherry Pie - Master recipes
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...
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Ingredients
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) -
- 1 can (16 ounces) pitted tart red cherries, drained -
- 1-1/4 cups sugar -
- 1/4 cup quick-cooking tapioca -
- 4 to 5 drops red food coloring, optional -
- Pastry for double-crust pie (9 inches) -
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