Rhubarb Cherry Pie

• rhubarb, diced (2 pounds)↗4 cups
• (1 lb) can sour pitted cherries, drained↗1
• sugar or 1 cup Splenda sugar substitute↗1 cup
• quick-cooking tapioca1⁄2 cup
• all-purpose flour↗2 cups
• salt↗1⁄2 teaspoon
• shortening↗3⁄4 cup
• cold water6 tablespoons
• butter↗1 tablespoon

Step-by-step instructions

1. 1

   Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.

2. 2

   Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.

3. 3

   Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.

4. 4

   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.

5. 5

   Spoon filling into pastry; dot with butter.

6. 6

   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.

7. 7

   Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.