CHERRY-RHUBARB PIE

CHERRY-RHUBARB PIE

3 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces (1 pound)
3 1/2 cups fresh or frozen pitted tart red cherries (1 pound)
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
Dash salt
Few drops red food coloring (optional)
1 package piecrust mix (for 2-crust pie)
Sealtest vanilla ice cream (optional)

In a large saucepan combine the rhubarb, cherries, sugar, tapioca, lemon peel, nutmeg, and salt. Let stand for 15 minutes. Bring fruit mixture to boil, stirring occasionally. Remove from heat. If desired, stir in red food coloring. Let the fruit mixture cool for 45 minutes.
    Meanwhile, prepare and roll out the piecrust mix on lightly floured Pastry Sheet according to package directions. Roll two-thirds of the pastry to a circle 14 inches in diameter; transfer circle to Ultra 21 9" Quiche/Pie Pan. Trim the pastry to 1/2 inch beyond edge of Pan.
    Pour cooled fruit mixture into pastry-lined Pan. Roll out and cut remaining pastry into 1/2-inch strips. Weave strips atop filling for a lattice design. Flute edge high. Cover edge of pie with foil to prevent overbrowning. Bake in a 375° oven for 20 minutes. Remove foil and bake 25 minutes more or till crust is golden and filling is bubbly. If desired, serve warm with vanilla ice cream. Makes 8 servings.