Cherry Rhubarb Crunch Pie Recipe

pastry shell, unbaked
Rainier Cherries, pitted
granulated sugar
*rhubarb sauce
brown sugar
ground cinnamon
butter, softened
flour
walnut, finely chopped

Cherry Rhubarb Crunch Pie Directions

Preheat your oven.

Pit and slice cherries.
Place sliced cherries into a sauce pan, add 1/2 cup sugar and the rhubarb sauce, stir and cook on medium until sugar is dissolved and mixture is bubbling.
Pour cherry rhubarb mixture into unbaked pie shell.
Combine brown sugar, cinnamon, softened butter, flour and walnuts, mix with a fork until crumbly.
Sprinkle walnut mixture over top of cherry rhubarb mixture.
Bake for the allotted time,crunch pie will be golden brown and bubbling around the edges.
Serve cherry rhubarb crunch pie warm, along with your favorite ice cream.

Rhubarb Pie Recipe: serves about 8

* Rhubarb sauce - Combine 4 cups of chopped rhubarb with 1/2 cup of water in a sauce pan with 1 cup of sugar and 1 tablespoon of cinnamon.
Bring mixture to a boil, turn heat to low and simmer until thickened.