Rhubarb Cherry Pie Recipes

Steps:

• In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Steps:

• Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
• Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
• Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

Steps:

• Preheat oven to 400 degrees.
• Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
• Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
• Bake for 40-45 minutes or until bubbly and golden.

Steps:

• Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!