|Cherry Rhubarb Pie|
|My pie shells are ready!|
|Rhubarb from the garden.|
|Rhubarb mixed with Cherry Pie Filling|
|Pour it in.|
|Six inch Cherry Rhubarb Pies|
|Extra pie shells for the freezer.|
1/2 cup white sugar
1/2 cup brown sugar
2 tbsp flour
2 cups diced rhubarb, unpeeled
1/2 can cherry pie filling (270ml) approx. 9 oz.
Sugar to sprinkle over top crust.
In a large bowl, combine the flour and sugars, then mix in the rhubarb. Add the cherry filling and stir to combine. Pour this mixture into the pie shell. Dampen crust edges, lay top crust over. Trim and crimp to seal. Cut slits in top and sprinkle with sugar.
Bake in a 400 degree oven for about 40 minutes, or until golden brown. (If you have a convection oven you can bake on convection for the last 5 minutes or until the top is a nice golden brown colour.) I recommend you put the pie on a baking sheet as the filling will tend to escape. :D
#rhubarb #cherry #pie