What To Know
- Add the chilled butter pieces to the flour mixture and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Roll out the remaining dough into a 12-inch circle and cut into strips for a lattice top or use a cookie cutter to create decorative shapes.
- Whether you’re celebrating a special occasion, hosting a casual gathering, or simply indulging in a sweet treat, cherry rhubarb pie is always a welcome addition.
The arrival of spring brings with it a bounty of fresh, vibrant flavors, and among them, the delightful pairing of tart rhubarb and sweet cherries. Together, they create a culinary masterpiece—the cherry rhubarb pie. Learning how to make cherry rhubarb pie is a rewarding experience, allowing you to capture the essence of spring in a single, delectable dish.
A Culinary Fusion of Tart and Sweet
The combination of rhubarb and cherries is a classic for a reason. The tartness of rhubarb provides a perfect counterpoint to the sweetness of the cherries, creating a balanced and refreshing flavor profile. This harmonious blend makes cherry rhubarb pie a crowd-pleaser, appealing to both those who prefer sweet and those who lean towards tart flavors.
Ingredients You’ll Need
Before embarking on your pie-making journey, gather the necessary ingredients. You’ll need:
- For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
- For the Filling:
- 4 cups chopped rhubarb
- 3 cups pitted and halved cherries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crafting the Perfect Crust
The crust is the foundation of any pie, and a flaky, buttery crust is essential for a truly exceptional cherry rhubarb pie. Here’s how to create a masterpiece:
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled butter pieces to the flour mixture and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water Gradually: Slowly drizzle in the ice water, mixing with a fork until the dough just comes together. Avoid overmixing.
4. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Filling
While the crust chills, prepare the luscious cherry rhubarb filling:
1. Combine Ingredients: In a large bowl, combine the chopped rhubarb, halved cherries, sugar, flour, lemon juice, cinnamon, and nutmeg. Gently toss to coat the fruit evenly.
2. Let the Flavors Mingle: Allow the filling to sit for at least 30 minutes to allow the flavors to meld.
Shaping the Pie
Now, it’s time to assemble the pie. This is where the magic truly happens:
1. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate.
2. Fill the Crust: Pour the cherry rhubarb filling into the pie crust.
3. Top with the Crust: Roll out the remaining dough into a 12-inch circle and cut into strips for a lattice top or use a cookie cutter to create decorative shapes. Arrange the top crust over the filling.
4. Crimp and Bake: Crimp the edges of the top and bottom crusts together. Brush the top crust with milk or egg wash and sprinkle with sugar. Bake in a preheated 375°F oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let it Cool and Enjoy!
Once the pie is out of the oven, let it cool completely before slicing and serving. This allows the flavors to fully develop and the filling to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
A Feast for the Senses
The aroma of freshly baked cherry rhubarb pie is enough to entice anyone, but the true reward lies in the first bite. The sweet and tart flavors dance on your tongue, creating a delightful symphony of taste. The flaky crust provides a satisfying counterpoint to the juicy filling, making each bite a culinary adventure.
A Pie for Every Occasion
Whether you’re celebrating a special occasion, hosting a casual gathering, or simply indulging in a sweet treat, cherry rhubarb pie is always a welcome addition. Its versatility allows it to shine in any setting.
A Culinary Legacy
Learning how to make cherry rhubarb pie is more than just a recipe; it’s a tradition passed down through generations. It’s a way to connect with family and friends over a shared love of food. With each bite, you’re not only enjoying a delicious dessert but also savoring a piece of culinary history.
Quick Answers to Your FAQs
Q: Can I substitute frozen fruit for fresh fruit?
A: Yes, you can use frozen rhubarb and cherries. However, you may need to adjust the baking time as frozen fruit releases more moisture.
Q: What can I do with leftover pie crust?
A: You can use leftover pie crust to make cookies, galettes, or even savory tartlets.
Q: Can I make the pie ahead of time?
A: Yes, you can assemble the pie and refrigerate it overnight. However, it’s best to bake it fresh for optimal flavor.
Q: What other fruits can I use in this recipe?
A: You can experiment with other fruits like strawberries, blueberries, or raspberries. Just be sure to adjust the sugar content based on the sweetness of the fruit.
Q: How do I store leftover pie?
A: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
