What’d You Do Last Weekend?
Fall into fall with cozy mousse.
Cherry Rhubarb Pie
After making our Sour Cherry Stout, I had about a pound of leftover sour cherries – not quite enough to make a pie on its own, but too much to ignore. I did a little digging in Rose’s Pie and Pastry Bible and found a cherry rhubarb lattice pie, and I used that as a template for this pie, minus the lattice.
It turned out nice and tart, the flavors of the cherries melding perfectly with the tangy rhubarb. I’d make this again next year when it’s cherry season, for sure. Using rhubarb to extend cherries is a good trick - both have a good tangy flavor and contrast well to vanilla ice cream, if you're so inclined.
Cherry Rhubarb Pie
2/3 c sugar
2 T cornstarch
a pinch of salt
1/4 c water
1 lb sour cherries, pitted and juices reserved
2 c rhubarb
- Preheat the oven to 425 at least 20 minutes before baking.
- In a medium saucepan, stir together the sugar, cornstarch, and salt.
- Stir in the water and then stir in the cherries (and juice) and rhubarb.
- Let the mixture sit for at least 15 minutes.
- Over medium heat, stirring constantly, bring the mixture to a boil.
- Simmer for 1 minute, stirring gently.
- Scrape the mixture into a bowl and allow to cool completely without stirring.
- Fill the unbaked pie crust with the filling and top with a lattice or a second pie crust.
- Bake for 30 – 40 minutes until the filling is thickly bubbling all over and the center is slightly puffed.
- Cool on a rack for at least 3 hours before serving.
