Cherry Rhubarb Pie

If you're looking for a true summer superstar, look no further than this cherry rhubarb pie with a classic fruit filling and scored top.

Course Dessert, Easter

Prep Time 20

Cook Time 1 25

Resting Time 1

Total Time 2 45

Servings servings

Calories 498

Author Lindsay

Equipment

Ingredients

Pie Crust

1 cup powdered sugar
2 cups flour plus more for dusting
1/8 tsp baking powder
2/3 cup unsalted butter room temperature
1 large egg

Filling

2 cups sour cherries pitted
2 cups rhubarb cut into 1/2 inch pieces
1 1/3 cup sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
1/2 tsp salt

For Topping

1 egg for egg wash
dark brown sugar to sprinkle

Instructions

In the bowl of a stand mixer with the flat beater, mix at medium speed the powdered sugar, flour, baking powder and butter until you have a texture that resembles sand. Add the large egg and mix just until the liquid is incorporated. Cover the dough tightly in plastic and press the edges to form a circle. Allow to rest in the fridge for 1 hour up to 12 hours overnight.
Preheat the oven to 450°F. Prepare a circular baking dish of 9 inches with a butter or nonstick spray and a sprinkling of flour. Reserve.
In a medium sized bowl mix the cherries, cut rhubarb, sugar, vanilla and salt. Reserve until needed.
Prepare the egg wash by whipping one egg until there are no streaks of white or yolk left.
Divide the dough into ⅔ and ⅓. In a floured surface roll ⅔ of the dough into a 9 ½ inch round.
Place the dough on the baking dish and fill with the cherry rhubarb filling.
Brush the edges of the dough with egg wash, where the top of the pie will be adhered.
Roll remaining ⅓ of dough into a 9 inch round and cover the pie with it.
Press the edges of the dough against the baking dish so both layers stick together. Fold under the excess dough and pinch to make an edge, then flute the edge to your liking.
Using a sharp knife, cut a few slits in the top crust to create vents for air to escape. This also helps to make portioning and cutting slices later on a breeze.
Brush the top of the dough with the egg wash and sprinkle with brown sugar.
Bake pie for 20 minutes, then reduce to 350°F and bake for an extra 60-65 minutes. If you feel that the top has already browned enough, cover it with aluminum foil and continue baking until the end. Take out, let the pie cool down for at least 1 hour until served.

Nutrition