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1/2 cup all-purpose flour
1 1/2 cups sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
2 cups rhubarb, sliced in 1/2-inch pieces
2 1/2 cups pitted and halved sour cherries
double pie crust
2 tablespoons butter
2 tablespoons cherry syrup, optional
milk and sugar mixture for top crust
Combine flour, sugar and spices; add to fruit and mix. Put in pie shell and dot with butter and drizzle syrup over filling. Cover with lattice or solid crust (brush with milk and sugar mixture) and bake in a 425-degree oven for 25 minutes and then at 350 degrees for 30 minutes more. Serves 8.
1 1/2 cups sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
2 cups rhubarb, sliced in 1/2-inch pieces
2 1/2 cups pitted and halved sour cherries
double pie crust
2 tablespoons butter
2 tablespoons cherry syrup, optional
milk and sugar mixture for top crust
Combine flour, sugar and spices; add to fruit and mix. Put in pie shell and dot with butter and drizzle syrup over filling. Cover with lattice or solid crust (brush with milk and sugar mixture) and bake in a 425-degree oven for 25 minutes and then at 350 degrees for 30 minutes more. Serves 8.
