Fresh Cherry Rhubarb Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 4 cups fresh sour pie cherries, pitted
• 2 cups fresh rhubarb, cut into 1/2-inch pieces
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 tablespoons quick-cooking tapioca
• 2 tablespoons unsalted butter, cut into pieces
• 2 nine inch pie crusts (top and bottom)

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 in a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• 3 toss in the pitted cherries and the rhubarb pieces. let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• 4 top the filling with the butter pieces.
• 5 adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• 6 cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little sugar over the top.
• 7 place pie on a baking sheet and bake at 425 degrees f for 25 minutes.
• 8 cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• 9 remove from oven and place on a wire rack to cool.
• 10 cool completely before serving.
• 11 cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well it is lovely served with ice cream.