Cherry-Rhubarb Pie

Cherries are just coming into season here in the mid-atlantic, and I love cherry pie. But it is often too sweet for my taste, so I added some rhubarb (much like I do with strawberry pie). The result was fantastic. I made a two crust pie this time - it definitely makes for a more elegant presentation.

I had some leftover rhubarb, so I also made rhubarb sauce (see below), which is a tangy version of applesauce, sort of like cranberry sauce.

Cherry-Rhubarb Pie

For the Crust:

2 C. flour

1/4 C. sugar

1 stick cold unsalted butter, cut into small cubes

2 egg yolks

1/4 C. water

For the Filling:

1 1/2 C. pitted chopped cherries

1 1/2 C. chopped rhubarb

2/3 C. sugar

2 Tbsp.  corn starch

Pinch of salt

Mix flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks. Add the water slowly until a smooth dough forms. Separate the dough into two balls and chill until ready to use, at least 15 minutes.

In a large bowl, combine the cherries, rhubarb, sugar, corn starch, and salt.

Take one ball of dough out of the refrigerator and quickly roll it to form a thin circle. I do this in between pieces of parchment paper. Work quickly before the dough gets sticky. Put the dough in the bottom of a standard pie dish, trimming any excess dough from the edges.

Pour the filling into the crust.

Remove the other ball of dough from the refrigerator and quickly roll it to form another thin circle. Carefully place the dough on top of the filling and seal the edges, trimming excess dough as you work. Cut a few slits in the center of the crust to allow steam to escape.

Bake at 375 for 45-50 minutes until the crust is light brown. Allow to stand at least an hour before serving.

Rhubarb Sauce

1/4 C. water

1/4 C. sugar

2 cups chopped rhubarb

Add water and sugar to a medium sized saucepan and bring to a boil. Add the rhubarb and reduce the heat to low. Simmer for about 10 minutes, until the rhubarb has broken down and a thick sauce has formed. 

Allow to cool, then cover and refrigerate until serving. It is great as an ice cream topping or eaten by itself.