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