Rhubarb-Cherry Pie
rec.food.recipes/Howard Cook/1997

4 cups rhubarb, diced
1 cup red tart cherries, pitted (or 1 (1 lb) can red tart pitted cherries, drained)
1 cup sugar
1/2 cup quick-cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup shortening
6 Tbsp cold water
1 Tbsp butter or margarine

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

Combine flour and salt in bowl; cut in shortening with pastry blender or two knives 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 or margarine. 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. For sparkling top, brush top of pie with milk; Sprinkle with sugar.

Bake in hot oven (425 degrees) 45 to 50 minutes, or until crust is golden.