Cherry Rhubarb Crumb Pie Food

CHERRY RHUBARB PIE

Steps:

• Mix together the flour, cornstarch and salt in a large bowl. Cut the butter into 1/2 inch cubes and place on a plate. Mix the water and vinegar together in a jug. Place everything in the fridge for at least 15 minutes.
• Place all the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and toss them in the flour, making sure they're completely covered in flour.
• Put the speed to low and mix together until the butter is the size of peas, about 2 minutes. If using your hands, mix together the butter and flour until the size of peas.
• With the mixer running on low, pour in the water/vinegar, until the mixture is wet enough - I didn't use all of the water and left about 1 tbsp. If using your hands, create a well in the center of the bowl and pour the water/vinegar there. Use your hands to toss the mixture together. You don't want it to be too wet or too dry.
• Place the dough onto a floured surface and use your hands to shape it into a disc. Cover in plastic wrap and chill for at least 1 hour.
• Preheat the oven to 400°F/200°C. Line a baking tray with foil to catch any bubbling juices.
• After 1 hour, roll the dough out on to a lightly floured surface until it is about 1 inch wider than your pie plate. Carefully place the dough on to your pie plate. Tuck the excess under and press it gently together to make your edges. Crimp the edges as you wish, I used a fork and gently pressed it along the sides. Chill for 15 minutes while you prepare the filling
• In a large bowl, mix together the cherries, sliced rhubarb and the remaining pie ingredients. Leave for 10 minutes.
• In a medium bowl, mix together all the crumb toppings until it resembles wet sand.
• Pour the filling into the pie plate and sprinkle over the topping. Chill for another 15 minutes.
• Place the pie plate on the baking sheet and bake for 55-60 minutes. Make sure the juices are bubbling, that's how you know it is ready.

RHUBARB CHERRY PIE

Steps:

• Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
• Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
• Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

CHERRY RHUBARB PIE WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees.
• Place the refrigerated pie crust in a pie pan and crimp the edges if desired. Set aside.
• In a medium saucepan combine the sugar, rhubarb, and cherries. Cook over medium high heat for 5-10 minutes or until the sugar has dissolved and the rhubarb begins to soften.
• In a small bowl combine the lemon juice and cornstarch. Add it to the pan with the cherries and mix until combined and cook for 1 additional minute.
• Remove from heat and cool 10-15 minutes.
• Pour the filling into the prepared pie crust.
• In a small bowl combine the ingredients for the crumble using your fingers to cut the butter into the dry ingredients. Sprinkle over top of the cherry rhubarb mixer.
• Bake at 400 degrees for 15 minutes then lower the temperature to 350 degrees and continue baking for 30 minutes.
• Remove from oven and cool completely.

RHUBARB CHERRY PIE

Steps:

• In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

FRESH CHERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.