Rhubarb and Sour Cherry Pie

 

Ginger Foltz of Hagerstown created Rhubarb and Sour Cherry Pie about eight years ago by combining other recipes.

The result is a tart yet sweet pie, Foltz says.

Foltz, 56, says some people use strawberries in their rhubarb pies, but she prefers cherries because they give the pie more flavor.

She and her family grow rhubarb, and they pick cherries and freeze them.

Rhubarb and Sour Cherry Pie

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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.