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Kelly Button's First-Place Cherry Rhubarb Pie

Wednesday, June 04, 2014 - Updated: 8:22 PM

Makes one 9-inch pie

One double pie crust (either homemade or store bought)

2 ½ cups rhubarb, sliced into ½ inch pieces ( about 3 stalks)

2 ½ cups fresh cherries, washed pitted and sliced

1 ½ cup sugar

2 ½ Tablespoons quick cooking tapioca 

2 Tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk to blend with 1 teaspoon water for glaze

Sugar crystals for garnish

Preheat oven to 450

Put bottom crust in pan. 

Mix fruit , sugar, and tapioca in a large bowl. Let stand for 15 minutes. Pour into pie crust. Dot with butter. Cover top of pie with lattice crust or second pie crust. Brush the egg glaze over crust and sprinkle with sugar crystals.

Bake in oven for 15 minutes, then reduce heat to 350 and bake for another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.

Remove from oven and cool on a rack before serving.

     

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