Cherry Rhubarb Pie

Name: Cherry Rhubarb Pie
Total time: 55 min
Yield: 8 份量
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

成本 $8, 保存 $12

來源: Recommended by CookPal

55 分鐘
8 份量
$8

Cherry Rhubarb Pie

成本 $8, 保存 $12

來源: Recommended by CookPal

55 分鐘
8 份量
$8

食材

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

步驟

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.

營養成分

每份

🔥

287

卡路里

2
蛋白質
54
碳水化合物
8
脂肪

💡 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.