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)
Butter
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.

AUTHOR:   TUDDLES