The addition of cherries to rhubarb makes this pie even richer in fiber and flavor. The dried cherries have a special, natural sweetness of their own, which is a nice counterpoint to the naturally tart rhubarb.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 2 premade pie crusts
- 4 cups chopped rhubarb
- ½ cup sour cherries
- 1 cup sugar
- ¼ cup cornstarch
- 1 oz. butter, cut in pieces
- Preheat oven to 350°F. Line tart pan or pie plate with one circle of pie dough.
- Mix rhubarb with cherries, sugar, and cornstarch and put the mixture in the pie shell. Dot the fruit with butter pieces.
- Cover the filling with the other pie-dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with sugar and bake for 50 minutes. Cool before slicing.