Cherry Pie with Rhubarb
Cherry pie with rhubarb is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 2 tbsp sugar
- 1 egg yolk
- 125 g cold butter
- 200 g sweet cherries
- 200 g rhubarb
- 50 g sugar
- 1 Tbsp vanilla sugar
- butter (for the tins)
- dried legumes (for blind baking)
Instructions
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1.
For the dough, mix the flour with the sugar and sift onto a work surface. Place the egg yolk in the center, cut the butter into small pieces and distribute around the edge. Use a large knife to cut through everything until small crumbs form, then quickly knead into a smooth dough. Wrap in cling film and chill for about 30 minutes.
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2.
For the filling, wash and pit the cherries. Wash the rhubarb, trim the ends and cut into small pieces. Mix the sugar with the vanilla sugar. Combine about 40 g of this mixture with the rhubarb and cherries.
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3.
Preheat the oven to 180 °C (350 °F) with upper and lower heat. Butter eight tartlet or pie tins (about 8 cm diameter).
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4.
Take about one‑third of the dough, return it to the fridge. Roll out the remaining dough on a floured surface to about 3 mm thickness. Cut circles slightly larger than the tins, place them in the tins and press down. Cut parchment paper to fit the tins and lay it inside. Weigh down with the legumes and bake for about 15 minutes.
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5.
Remove, discard the paper and legumes.
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6.
Roll out the remaining dough and cut into strips about 1 cm wide using a serrated pastry cutter. Fill the pies with fruit and lay the strips in a net pattern on top. Bake another 20 minutes until the crust is golden brown. Cool on a wire rack and sprinkle each pie with about 1 tsp of the remaining sugar.
