Rhubarb Cherry Pie 

Ingredients: – 2 cups chopped rhubarb – 2 cups pitted cherries, halved – 1 cup granulated sugar – 1/4 cup cornstarch – 1 tablespoon lemon juice

– 1/2 teaspoon vanilla extract – 1/4 teaspoon almond extract – 1/4 teaspoon cinnamon – 1/4 teaspoon salt – 1 package of prepared pie crust (for bottom and top crust)

Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the chopped rhubarb, halved cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, cinnamon, and salt.

1. Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess dough hanging over the edges. 2. Pour the rhubarb cherry filling into the prepared pie crust.

1. Roll out the second pie crust and either place it on top whole, or cut it into strips to create a lattice crust. 2. If using a whole crust, make several slits in the top to allow steam to escape during baking. If using a lattice crust, weave the strips over the filling.

1. Trim and crimp the edges of the crust to seal the pie. 2. Optional: brush the top crust with milk or beaten egg for a golden finish.

1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. 2. Once done, remove the pie from the oven and let it cool on a wire rack before serving.