Rhubarb Cherry Pie

Still had some frozen rhubarb from the harvest, thought I’d turn them into a pie 🙂

Filling:

2×240 g frozen rhubarb, no need to thaw just quickly rinse
1/2 c sugar
2 tbsp lemon juice
1/4 tsp each cinnamon powder, freshly grated nutmeg, allspice powder

Bring to boil, stirring often, until rhubarb soften and mushed

Stir in 160 g sliced fresh pitted dark cherries

Pour in and stir quickly, 1/2 tbsp cornstarch that is dissolved in 3 tbsp water

Set aside to cool

Skin:

3 c flour
3/4 c chilled unsalted butter, cubed
A pinch of salt
2 tbsp sugar
1/2 c almond milk

Mix and knead

Preheat oven to 400 F

Divide skin into two

Roll each

Lay one on pie plate, pour filling and top with the other skin

Poke holes for steam to release (i did so for the flowers, which then I brushed the flowers with brown sugar solution (brown sugar dissolved in aquafaba)

Bake for 15 mins then lower temperature to 375 and bake for another 25 mins

To avoided crust going too dark, cover the sides of the crust with aluminum foil

Print Recipe

Rhubarb Cherry Pie

Ingredients

Filling

• 2 x240 g frozen rhubarb no need to thaw just quickly rinse
• 1/2 c sugar
• 2 tbsp lemon juice
• 1/4 tsp each cinnamon powder freshly grated nutmeg, allspice powder

Skin

• 3 c flour
• 3/4 c chilled unsalted butter cubed
• A pinch of salt
• 2 tbsp sugar
• 1/2 c almond milk

Instructions

Filling

• Bring to boil, stirring often, until rhubarb soften and mushed
• Stir in 160 g sliced fresh pitted dark cherries
• Pour in and stir quickly, 1/2 tbsp cornstarch that is dissolved in 3 tbsp water
• Set aside to cool

Crust

• Mix and knead
• Preheat oven to 400 F
• Divide skin into two
• Roll each
• Lay one on pie plate, pour filling and top with the other skin
• Poke holes for steam to release (i did so for the flowers, which then I brushed the flowers with brown sugar solution (brown sugar dissolved in aquafaba)
• Bake for 15 mins then lower temperature to 375 and bake for another 25 mins