Crunchy Rhubarb -Cherry Pie
Ingredients:
Crust
10 inch classic Crisco Single Crust( refer to Blueberry Cream Cheese Pie). Prick bottom and sides about 50 times with a fork to prevent shrinkage. Bake at 425F for 10 to 15 minutes or until browned.
Crunch Layer
1 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup quick cooking oats9 not instant or old fashioned)
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
Filling
1 1/2 cups granulated sugar
1'4 cup all-purpose flour
2 Tbsp quick cooking tapioca
1/2 tsp cinnamon
1/2 tsp nutmeg
3 1/2 cups fresh or frozen cut rhubarb(1/4 to 1/2 inch pieces)
1Tbs butter or margarine
2 eggs slightly beaten
1-16 oz can pitted red tart cherries, packed in water, well drained
Meringue
3 egg white
1 tsp cream of tartar
2/3 cup granulated sugar
Directions: Crust: Prepare and bake. Cool completely; heat oven to 350F.For the crunch layer: combine nuts, flour, oats, brown sugar, cinnamon, 1/4 tsp nutmeg and 1/4 butter in medium bowl. Spread on baking sheet and bake at 350F for 10 minutes, stirring several times. Cool. Break into small pieces. Place half of mixture in bottom of baked crust. Set aside remaining mixture. For the filling: combine 1 1/2 cups sugar, flour, tapioca, cinnamon , 1/2 tsp nutmeg, rhubarb and 1 Tbsp butter in large saucepan. Cook and stir on medium heat until rhubarb starts to soften. Remove from heat. Stir small amount of hot mixture slowly into eggs, mixing thoroughly. Return mixture to saucepan. Cook until mixture starts to thicken. Add cherries. Cook and stir until thickened. Cool slightly. Pour over crunch layer. Top with remaining crunch mixture. For meringue: beat egg whites and cream of tartar in medium bowl at high speed of electric mixer until foamy. Beat in 2/3 cups granulated sugar, 1 Tbsp at a time. Beat until sugar is dissolved and white peaks form. Spoon over crunch layer, spreading to edge. Bake at 350F for 10 minutes. Cool to room temperature before serving. Refrigerate leftover pie