cherry rhubarb pie

Here is my cherry rhubarb pie entry for the old ways summer of giving cookoff challenge. The cookoff challenge is going on until September 15th to help raise money for living expenses and daily needs for two precious people, Teresa and Junior. Life has thrown some major changes and difficult challenges at @OldWaysGardeningandPrepping and her other half. He is now disabled no longer able to work because of health issues. He was finally able to have a surgery that saved his life and there may be more he has to have down the road. I wish for them abundant blessings. #oldwayssummerofgiving #cookoffchallenge For the pie crust: 1 and 1/4th cups all purpose flour per pie 1 stick of cold butter 1/4th teaspoon of salt Whisk flour and salt together. Cut butter into flour to a course crumb consistency. Drizzle water over mixture and toss with a fork to moisten, adding a few drops at a time until the dough comes together. I don’t leave the dough on the dry side, it’s easier for me to roll out and get it thin if it’s a little tacky to the touch. Flour the working surface the dough will be rolled out on and lightly flour the top as necessary. Cherry rhubarb filling basic recipe: 2 cups of rhubarb 1 21 ounce can of cherry filling 3/4 cups white sugar 2 and 1/2 tablespoons of cornstarch or 8 tablespoons of flour, it may take a few shakes more if the rhubarb was frozen 1 tablespoon of vanilla Combine ingredients and let sit for 15 minutes. Once pie is put together, brush the top lightly with melted butter. Bake pie at 425 degrees for 40 to 50 minutes.