Monday, June 14, 2010

Cherry Rhubarb Pie

When you have a new baby, the house guests just keep on coming. I like to keep them well fed and happily plied with pie. This is one of two pies I made last week. I didn't add quite enough ice water to the crust, so it was difficult to work with (tearing and falling apart all over the place when I rolled it out and tried to transfer it to the pie dish). However, crust that barely holds together and fresh-frozen crust come out the best. Despite its ugliness, the pie was delicious. The other pie I made was another rhubarb strawberry version that used garden produce. That one will probably be summoned from the freezer in about a week. As I write this, I am also currently cooking the strawberry rhubarb pie that I made for the freezer the day before Caleb was born. I'll post about that one in a few days.

Cherry Rhubarb Pie (for 9" pie):
pastry for 2-crust pie (Dimock's recipe)
1 lb. rhubarb, cut into 1/2" pieces
1 lb. cherries, pitted and cut in half
1 c. sugar, heaped
5 T. flour
1 t. cinnamon
1 t. vanilla

Mix the fruit, sugar, flour, cinnamon, and vanilla in a large bowl. Roll out the bottom crust and place in pie dish. Pour fruit filling in. Roll out top crust and place over bottom crust and filling. Trim overhang; crimp, and seal edges. Cut one or more vents in the top crust. Bake at 425 F for 15 min, then 350 F for 40 min. When filling is visibly bubbling vigorously under the vent in the crust or some of the filling erupts onto the crust, the pie is done.

Current Pie Tally: 20

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