Cherry Rhubarb Pie

Name: Cherry Rhubarb Pie
Total time: 55 min
Yield: 8 Porzioni
Ingredients: 2 cups chopped rhubarb; 1 (21 ounce) can cherry pie filling; 🧂 ¾ cup white sugar; 2 ½ teaspoons quick-cooking tapioca; 1 (14.1 ounce) package double-crust pie pastry, thawed; 🧂 1 tablespoon white sugar

Costo $8, salva $12

Fonte: Recommended by CookPal

55 Min
8 Porzioni
$8

Cherry Rhubarb Pie

Costo $8, salva $12

Fonte: Recommended by CookPal

55 Min
8 Porzioni
$8

INGREDIENTI

Filling
- 2 cups chopped rhubarb
- 1 (21 ounce) can cherry pie filling
- 🧂 ¾ cup white sugar
- 2 ½ teaspoons quick-cooking tapioca
Pastry
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Topping
- 🧂 1 tablespoon white sugar

PASSI

Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.

Preheat the oven to 400°F (200°C).

Pour filling into unbaked pie shell and cover with pie crust. Brush top with milk and sprinkle on sugar.

Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

NUTRIENTI

Per 1 porzione

🔥

287

Calorie

2
Proteine
54
Carboidrati
8
Grassi

💡 Use fresh or frozen rhubarb, depending on availability.Allow the pie to cool slightly before serving to let the filling set properly.Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.