Fresh Black Cherry And Rhubarb Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is not the tart cherry pie you're used to. This pie uses dark sweet bing cherries. The result is rich dark and savory. Ingredients:
all amounts are approxiate |
enough dough for bottom and top crusts. |
6c fresh dark bing cherries, pick firm bright shiny cherries |
1c fresh rhubarb cooked and diced |
3/4c sugar |
3t tapioca |
1t cornstarch |
1t vanilla x |
1t almond x |
3t unsalted butter |
egg wash |
Directions:
1. Pit cherries over bowl to catch juice
2. Cook and cool rhubarb
3. add sugar, tapioca, extracts and corn starch to bowl of fruit
4. toss well with hands and put in fridge to marry
5. Roll out bottom dough to fill pie pan with 1/2 inch overhang
6. put in fridge
7. on parchment roll out top dough to cover pie with 1 inch overhang
8. put in fridge
9. Let dough rest and cherries marinate for about half an hour
10. meanwhile cut 8 little leaves out of scrap dough (see pic) and put them in fridge
11. toss fruit filling and taste..if not sweet enough add more sugar
12. fill pie pan with fruit pour juices over and dab butter on top
13. arrange top crust over filling
14. with finger moisten rim of bottom crust and press crusts' edges together to seal
15. fold top edge under bottom edge and pinch crimp all around
16. cut 8 small slits in top crust to vent and to score the pie for cutting.
17. moisten bottoms of leaves and place them in center of each piece
18. egg wash crust and sprinkle with sugar if you're in the mood
19. bake in preheated 325F 350F oven til nicely browned and bubbling.
20. Cool on rack til warm and serve with vanilla ice cream. oh mama.
21. The best way I've found to pit cherries is with a chopstick..just push it in the stem end and the pit usuall pops out on the side..The closer to whole the cherry can stay the better.
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