Sour Cherry Rhubarb Pie
I have rhubarb from our friends again so I’m back to baking fruit pies again. So this time I combined sour cherries with the rhubarb which I got the idea from Rose Levy Beranbaum’s book. I used Kenji Lopez-Alt’s pate brisée recipe again since it has been no fail so far. If you’re interested in how to make that pastry look at this previous blog post where I posted the details.
250 g pitted sour cherries
250 g rhubarb cut in 0.5-1 inch pieces
132 g sugar
2 tbsp or 19 g cornstarch (I used 40 g)
A pinch of salt
I found that these measurements didn’t make quite enough filling for my tastes, I would probably increase each of the cherries and rhubarb to 300 g each. Since we are cooking the filling before baking you can easily adjust the sugar and cornstarch to your taste.
Tossed frozen cherries and rhubarb in a pot with the sugar and salt until the fruit started to give up some juices. Then added cornstarch and mixed to dissolve. Cooked over medium heat until thickened. Once cooled refrigerated overnight.
Once the bottom pastry is rolled out and transferred to the pie plate cover and place in fridge for at least 30 mins and up to 3 hours allowing the butter to firm up and the gluten to relax before adding the filling and topping with the top pastry.
Prior to baking brush egg wash on the top crust and apply turbinado sugar.
When ready to bake pre-heat oven to 425°F baking at this temperature for 30-40 mins on the lowest rack on a baking stone or steel. Watch the edge and protect it from over browning.
After 20 mins shielded the edge and continued to bake at 425°F for another 10 or so mins then shielded the whole pie with a cookie tray and decreased temperature to 350°F and baked until the bottom crust was nicely browned.