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PREPARATION:Combine sliced rhubarb, cherries, sugar, tapioca, and red food coloring; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold
back every other pastry strip; fold down as you weave crosswise strips over and under. Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.
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