Rhubarb Cherry Pie (Tennessee)

A sweet Cherry Rhubarb Pie marries plump sweet cherries with tart rhubarb for a juicy pie that's bursting with summer sunshine in every bite.

Filling:
3 cups fresh rhubarb, sliced into ½" pieces
1 (16 oz) can pitted tart red cherries, drained
1¼ cups sugar
¼ cup quick-cooking tapioca
4-5 drops red food colouring (optional)

1 (9") double-crust pastry dough

Preheat oven to 400°F (200°C, Gas Mark 6)

In a large bowl, combine filling ingredients; let stand for 15 minutes.

Line a 9” pie plate with crust. Trim to ½” 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 until the crust is golden and filling is bubbling, about 40-50 minutes.

Makes 8 servings.