Tangy and sweet all at once, a rhubarb cherry pie will delight dessert lovers. Makes one 9-inch pie.
Instructions
1. Make piecrust dough. (See "Make Basic Piecrust," under Related eHows.)
2. Put a baking sheet in the center of the oven.
3. Preheat oven to 400 degrees F.
4. Mix together rhubarb, cherries, sugar and tapioca in a bowl.
5. Sprinkle a little flour onto your work surface.
6. Place one of the refrigerated balls of dough onto the surface and use a rolling pin to roll it out to a thickness of about 1/8 inch. (See the Related eHow "Roll Out Dough.")
7. Pick up the dough by wrapping it loosely around the pin.
8. Unroll the dough into the pie pan.
9. Trim the edges so that there is an overhang of about 3/4 inch.
10. Place pan in refrigerator.
11. Roll out the second ball of dough to a thickness of 1/8 inch.
12. Remove pan from refrigerator and place filling inside pie pan.
13. Transfer top crust to pie pan by rolling it around the pin.
14. Trim edges, leaving an overhang of about 3/4 inch.
15. Fold top edge of crust under the bottom edge to make a rim.
16. Crimp the edges decoratively with a fork.
17.Brush milk or vegetable oil over top crust to glaze.
18. Bake about 40 to 50 minutes, until crust is golden.
Tags: about inch, overhang about, overhang about inch, Trim edges