Taste the flavours of
Summer with this
Cherry and Rhubarb Pie,
and it's fast and easy to make.
Ingredients:
2 cups chopped rhubarb
1 can cherry pie filling
(21 ounces or 540ml)
3/4 cup white sugar
1 1/2 teaspoons cornstarch
Pastry for one double-crust (9 inch.)
or two 7inch smaller pies.
Directions:
Preheat Oven to 400deg.F.
Mix together the rhubarb,
pie-filling, sugar and cornstarch
in a large bowl.
Let stand for 15 minutes.
Meanwhile roll out your crust.
Fill with filling.
Bake 400deg. for 15 minutes then
decrease oven temp to
350 for 40-50 minutes.
I used glass pie plates and
placed them 2nd rack up
from the bottom of the oven.
I adapted this recipe from
all recipes.com.
Enjoy!!
đź’–đź’–đź’–
