Rhubarb and Cherry Pie
Description
It goes perfectly with tea and coffee. You can change the proportions of berries and rhubarb to suit your taste, as well as the amount of sugar. It’s best to drain all the juice from the filling so it doesn’t run and make the bottom crust soggy. You can make the lattice on top the way I did, using a special roller—or cut thin strips and weave a lattice from them. If you bake the pie on a sheet pan, it’s a good idea to line it with baking parchment so the pie is easier to remove and move.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a rhubarb and cherry pie. Thaw the dough in advance, and wash the cherries and rhubarb.
- 2
Step 2
Remove the tough outer skin from the rhubarb, cut it into pieces, and put them in a bowl. Add half the sugar and stir.
- 3
Step 3
Leave for 20 minutes. Drain the liquid that collects; we won’t need it.
- 4
Step 4
Pick over the cherries, remove the pits, and drain the juice. Add them to the bowl with the rhubarb.
- 5
Step 5
Add sugar to the bowl.
- 6
Step 6
Sprinkle starch over the rhubarb and cherries with the sugar.
- 7
Step 7
Roll the dough out a little and cut it into two parts: 2/3 and 1/3 of the sheet.
- 8
Step 8
Place most of the dough in the baking pan and form the sides. Mix the filling and spread it over the dough.
- 9
Step 9
From the smaller piece, make a lattice and lay it on top of the filling. Pinch the edges together, and brush the top with beaten egg.
- 10
Step 10
Bake the pie in a hot oven at 180 degrees for 30 minutes. Completely cool the finished pie.
- 11
Step 11
Done. Serve at the table.