With my garden being overtaken by my rhubarb plant this year, I decided to pluck a few nicely ripened, red stalks and do something with them. I had some store-bought cherries sitting in a bowl for almost a week now so I figured I better use those babies up ASAP! I found this recipe that blends both foods together in a very simple pie. I substituted cornstarch for the tapioca.

I have always been a nervous baker so making a pie top was something I’ve always skipped. I tried very hard today to make a nice one but made the mistake of letting it thaw out too much so that it got warmish and stuck to the floured counter. After reading the pastry dough box, I realized this was my mistake as I was supposed to roll it out while still pretty cold, not frozen, but definitely not warm. Anyways, so my pie top isn’t going to win me any prizes but who cares!

The pie is sweet and tangy and altogether a masterpiece considering my usual baking inabilities. We both had a big slice tonight with a scoop of vanilla ice cream. Heavenly! P.S. I always put my fruit pies in the fridge (covered!) after they have completely cooled because I prefer a nice cool slice of pie and it helps it last a little longer without getting melted or mushy on the counter. Here’s my pie: #tasteofhome

©EverydayCookingAdventures 2013

Taste of Home’s Cherry Rhubarb Pie

Makes: One 7″ Pie with Top
Prep: 25 min.
Bake: 40 min. + cooling

Ingredients

• 1-2/3 cups sliced fresh or frozen rhubarb
• 2/3 cup sugar
• 2/3 cup drained pitted tart cherries
• 4 teaspoons quick-cooking tapioca ( Or Substitute 1 3/4 TBSP all-purpose flour or 1 TBSP cornstarch)
• 1 sheet refrigerated pie pastry

Directions

1. In a large bowl, combine the rhubarb, sugar, cherries, tapioca(or flour or cornstarch); stir gently and let stand for 15 minutes.
2. Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling.
3. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
4. Bake at 400°F for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack.