Sweet Cherry Rhubarb Pie

Sweet Cherry Rhubarb Pie marries plump sweet cherries with tart rhubarb for a juicy pie that’s bursting with summer sunshine in every bite.

I believe I’ve mentioned that choosing to live where we do in Northern Michigan means that we must drive between 3 to 5 hours to get to our next closest relatives. Oftentimes, we don’t mind the distance, because we can still easily spend a weekend with family. Other times, we get a little bummed because the boys don’t have cousins near by to hang out with on a regular basis. Growing up an only child, the cousin dynamic played a huge part in my childhood.

I may not have grown up with a sibling in the same house, but I certainly had a slew of surrogate siblings in the form of my cousins. I grew up spending every other weekend at my grandma’s house for as long as I can remember. Most of that time was spent in the fold with three of my cousins–three sisters–with whom I had a more sisterly relationship than that of a cousin. Our ages spanned 3.5 years from oldest to youngest, making us close as kids, concert and art fair buddies in college, maids/matrons of honor in our respective weddings, and “aunts” to each other’s children.

My cousin Maryanne is the oldest sister, and closest to me in age. Conveniently enough, our kids were all born 9 months or less apart from each others on down the line. No matter how much time has passed since we’ve last seen each other, the kids are thick as thieves when we get all seven of them together.

We’ve been fortunate that Maryanne and her crew have been able to regularly visit us this year. Her kids have joined my boys as my chief recipe testers for the bulk of the summer, which has been quite helpful in tweaking the recipes. I couldn’t ask for a more honest and forthright group of guinea pigs tasters than seven kids between the ages of 7-16. They were the ones that helped me nail down the recipes for my Toasted Marshmallow Milkshakes, and Roasted Strawberry Rhubarb Ice Cream. Those kids are givers, I tell ya!

The cousins were happily in tow when The Sons and I picked sweet cherries from a farm just down the road. I’m pretty sure that my boys like to pick cherries for the sole reason to have an excuse to climb the trees. Between our two families, we picked over 50 pounds of cherries within an hour or so–the vast majority of which were dutifully pitted by Maryanne. She kicked any would be helpers straight out of the kitchen! Girlfriend was on a mission. Sweet cherry rhubarb pie was the goal.

With the pitting being attended to, I had little to do but toss some of the freshly pitted bounty with the a bit of rhubarb left lingering in the fridge and bake them in a pie!

Pie. It’s what I do.

Maryanne? Well, she’s an amazing cook without ever a need for a recipe, but baking? She insists that she hasn’t the patience. Well it’s a good thing that we compliment each other so well because I’d far rather be up to my elbows in butter and flour! So Maryanne kept on pitting cherries while I got my hands messy making my favorite all butter pie dough. Our collaborative effort turned out to be quite tasty.

Sweet Cherry Rhubarb Pie marries plump sweet cherries with tart rhubarb for a juicy pie that’s bursting with summer sunshine in every bite.

Here’s the sweet cherry rhubarb pie recipe. Enjoy!

Kirsten Kubert

Yields 8

Sweet Cherry Rhubarb Pie

Sweet Cherry Rhubarb Pie marries plump sweet cherries with tart rhubarb for a juicy pie that’s bursting with summer sunshine in every bite.

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

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Ingredients

• 1 full recipe for a double crust, all-butter pie dough
• For the Filling:
• 4 C. sweet cherries, pitted and sliced in half
• 2 C. rhubarb, thinly sliced
• 3/4 C. granulated sugar
• 1/4 C. cornstarch
• Pinch of cardamom
• Pinch of salt
• 2 tsp. fresh lemon juice
• For Glazing:
• 1 egg
• 1 Tbs. water
• Raw sugar for sprinkling, optional

Instructions

1. Prepare a full recipe of all- butter No Excuses Pie Dough according to directions and chill the disks in the refrigerator while preparing the pie filling.
2. Rinse the sweet cherries in cool water. Pit the cherries with a cherry pitter and then cut them in half. Alternately, cherries may be pitted by slicing in half lengthwise and removing the pit. Place the pitted and halved cherries into a large bowl; set the bowl aside while addressing the rhubarb.
3. Remove leaf and “woody” root ends of the rhubarb. If the rhubarb stalks are 3/4 inch in diameter or greater, peel the top and bottom sides to remove some of the thicker skin, as rhubarb becomes more fibrous the larger it grows. Thinly slice the rhubarb widthwise (across the grain) into 1/4-inch pieces, adding it to the bowl of cherries when complete
4. Sprinkle the granulated sugar, cornstarch, cardamom, and salt over the fruit. Squeeze the fresh lemon juice over all. Gently stir the fruit to coat with the dry ingredients. Set the fruit mixture aside to macerate for 10 minutes while tending to the pie dough.
5. Roll the pie dough to 12-14-inches in diameter or large enough to fill a 9-inch pie plate with the dough hanging over the rim of the pie plate by 1–inch.
6. Use the rolling pin to transfer the pie dough to the pie plate by gently rolling it around the rolling pin before quickly unrolling the dough over the pie plate to line the bottom. Lightly lift the pie dough around the edges to ensure that the pastry is well seated on the bottom of the plate. Prepare the top crust by rolling it out to a 10-inch diameter circle; briefly set aside.
7. Spoon the macerated fruit mixture into the pastry lined pie plate. Roll the top crust dough around the rolling pin to transfer to the pie, and then carefully unroll it to cover the filling.
8. Trim overhanging top crust dough to 1-inch to make it even with the bottom overhang of dough. Lightly pinch the overhanging top and bottom crust dough together. Fold the compressed edges under. Crimp the edges to seal, adding the decorative border of your choice. Cut at 4 to 6 vents in the top crust to allow steam to escape in the oven. Alternately, this pie is beautiful with a woven lattice top crust.
9. Chill the assembled pie for 1 hour.
10. Preheat the oven to 400 degrees F. Place an aluminum foil lined baking sheet on the bottom rack of the oven to catch any filling that may bubble over the side of the pie while baking.
11. Once the pie has sufficiently chilled, whisk the egg with the cold water to create an egg wash glaze. Brush the egg wash over top of the pie. Sprinkle the glazed top with additional granulated sugar, if desired.
12. Bake the pie on the middle rack of the oven for 30 minutes. Reduce the oven temperature to 375 degrees F. Continue baking for an additional 25 to 30 minutes or until the pie crust is golden in color, and the filling is thick and bubbling up through the vents cut into the top crust.
13. For a firmer, sliceable filling, allow pie to cool and refrigerate overnight before serving. Pie may be served after cooling slightly, but the filling will be loose and runny—perfect for serving with vanilla bean ice cream .

7.8.1.2

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https://comfortablydomestic.com/2016/08/sweet-cherry-rhubarb-pie/

Comfortably Domestic - 2016

I highly recommend sharing a slice of Sweet Cherry Rhubarb Pie with friends, family, or those that you would choose to be your very best friends even if they weren’t already your family.