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Rhubarb And Sour Cherry Pie
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- #91458
This rhubarb and sour cherry pie is a must-try. Combining the tang of rhubarb with the sweetness of cherries, it's great for any occasion. Plus, it's a breeze to whip up in around an hour.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup all-purpose flour
1 1/2 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
2 cups rhubarb, sliced in 1/2-inch pieces
2 1/2 cups pitted and halved cherries
1 double-crust pie crust
2 tablespoons cold butter cut in bits
2 tablespoons cherry syrup, optional
milk and sugar mixture for top crust
directions
Preheat the oven to 425 degrees F.
Place the bottom crust in a pie pan. In a bowl, combine the flour, sugar, cinnamon, mace, rhubarb, and cherries. Mix gently to coat the fruit in the dry mixture. Transfer the filling to the pie shell.
Dot the top of the filling with the butter and drizzle the cherry syrup over it.
Place the top crust on top of the filling and seal the edges. Lightly brush the top of the crust with milk then sprinkle it with sugar.
Place the pie in the oven and bake at 425 degrees F for 25 minutes. Reduce the oven to 350 degrees and bake the pie for 30 more minutes.
Remove from the oven and let cool on a wire rack.
nutrition data
Nutritional data has not been calculated yet.
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