CRF-L ArchivesArchiver > CRF > 2007-07 > 1185862484
From: "Patty Allen" <>
Subject: [CRF] Cherry Rhubarb Pie
Date: Mon, 30 Jul 2007 23:14:44 -0700
Cherry Rhubarb Pie
1 double crust pie shell kit (In the refrigerated section)
4 cups cherry (lite or regular) pie filling (in a can)
3 cups fresh rhubarb cut into cubes. Use only the bright red
middle parts. Throw away the ends and use the leaves as
compost in your rhubarb patch (if you have one)
1/3 cup white sugar
1/2 tsp ground nutmeg
Preheat your oven to 425 degrees.
Open the piecrust package (it will unroll easiest if you leave it
out for about 15 minutes but if you leave it out too long they
will stick together).
Place your bottom piecrust layer in a 9" pie pan. The edges will
hang over. That's fine. We'll get to that later.
In a large bowl mix the rest of the ingredients except the other
piecrust. Toss the cherries and the rhubarb real well.
Now spoon that mixture in the crust. It will pile higher than the
edges but should not run over.
Now place the last crust over the top. It will also have edges that
hang over. What I do next is lightly wet the lower piecrust INSIDE
edge to make the two piecrusts stick together-this acts like glue.
Do this in about 3" sections, then roll the excess piecrust under
so it has the seams turned under on the pie pan. Finish this all the
way around and then do the old-fashioned thing and just finish
sealing the pie by pressing the tines of the fork all around the pie
edge. Lastly take your fork and poke a couple of holes in the pie
toward the top center so air can escape while the pie cooks.
Bake at 425 degrees for 35 minutes and you should have a beautiful,
light brown-crusted pie. Eat warm, room temp or refrigerate and eat cold.
Ice cream or whipping cream is optional.
|[CRF] Cherry Rhubarb Pie by "Patty Allen" <>|