Sweet and Tart Rhubarb Cherry Pie
Serve a slice to anyone your would like "to sweeten" towards you.
You will need:
pastry for a 9 inch double crust pie
2 cups fresh rhubarb, chopped
15 ounce can of sour cherries, drained
1 1/4 cups sugar
3 Tablespoons minute tapioca
1 teaspoon vanilla
Place rhubarb in a large bowl. Drain cherries and add to rhubarb. Top with sugar and stir to coat. Cover and let mixture set overnight. Next day, add tapioca and vanilla to the rhubarb mixture and stir together. Let set out at room temperature for at least 1 hour. Pour mixture into the prepared pie crust. Dot top with butter. Add top crust. Brush crust with yolk and then sprinkle with sugar. Cut small holes in top to let steam escape. Bake for 45 minutes or until pie filling is bubbling. Removed from oven and cool.