Directions:
- Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
- Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.
- Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
- Roll out one half to a 12-inch circle; fit into 9-inch pie plate. Trim even with edge of pan; moisten edge with cold water.
- Spoon filling into pastry; dot with butter.
- Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate. Fold edge of top crust under edge of bottom crust. Flute with fingers.
- Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.92 Kcal (1231 kJ) | ||
| Calories from fat | 125.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 22% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 102.01mg | 4% | |
| Potassium | 306.55mg | 7% | |
| Total Carbs | 39.78g | 13% | |
| Sugars | 13.77g | 55% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 170.7 Kcal (715 kJ) | ||
| Calories from fat | 73.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 22% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 1% | |
| Sodium | 59.24mg | 4% | |
| Potassium | 178.03mg | 7% | |
| Total Carbs | 23.11g | 13% | |
| Sugars | 8g | 55% | |
| Dietary Fiber | 1.72g | 12% | |
| Protein | 1.88g | 6% | |
| Vitamin C | 5.7mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 44.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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