Sweet Cherry & Rhubarb Pie

Name: Sweet Cherry & Rhubarb Pie
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: French
Ingredients: 3 tablespoons cornflour; 150 g caster sugar; 60 ml water; One 23 cm pie crust made from Flaky Buttery Dough, plus dough for a lattice top; 450 g pink, tender rhubarb, trimmed, rinsed and cut into 5 cm lengths; 1-2 teaspoons caster sugar; Lightly sweetened whipped cream for serving; Large Pinch of ground cinnamon; Finely grated zest of 1 small orange, about 1 teaspoon; 675 g sweet black cherries, rinsed, stemmed and stoned; Milk for brushing; 30 g unsalted butter

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

While sweet cherries are both abundant and delicious during the summer, they can be a little dull when cooked in a pie filling. Punching up the flavour with some tart rhubarb makes a big difference and rescues the cherries from a bland fate.

Ingredients

One 23 cm pie crust made from Flaky Buttery Dough, plus dough for a lattice top

Europe
Americas
France
United States
Pie
Vegetarian
Mediterranean
Summer

Method

For the filling, combine the sugar and water in a non-reactive saucepan with a cover. Stir over a medium heat until boiling, then add the rhubarb. Cook until the mixture returns to a simmer, then remove the pan from the heat and cover it. Let the rhubarb remain in the syrup for about 15 minutes until it’s tender. Transfer the rhubarb to a bowl and set it aside.