Cherry Rhubarb Pie
l lb. rhubarb, cut in l/2 inch slices (about 4 cups)
l lb. can (2 cups) pitted tart red cherries, drained
l l/2 cups sugar
l/4 cup quick-cooking tapioca
5 drops red food coloring (or fresh or frozen red cherries)
recipe pastry for double crust pie
Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5
minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter.
(Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)
Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch
wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back
alternate strips; fold up as you weave crosswise strips over and under. Trim
even along outer rim of pie; seal edges. Dampen edge of pie slightly with water
and place extra strips around entire rim of pie, covering ends of lattice. Flute
edge, pressing well to seal. Bake in hot oven (400 degrees F. 40 to 50 minutes.