Fresh Cherry Rhubarb 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:

• 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.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

CHERRY RHUBARB PIE

Steps:

• 1. In a large bowl, combine the rhubarb, cherries, sugar, tapioca and vanilla. Mix well and let stand for an hour at room temp.
• 2. Pour mixture into your pie plate lined with your pastry, top with other pastry. Vent and then flute the edges.
• 3. Bake at 400° for about 40 minutes or until the crust is golden and the filling is bubbling. (My greatgrandmother said if a pie doesn't bubble over it isn't a good pie! LOL!) I cover the edges with foil for the first 20 minutes of baking and then remove.
• 4. Note: If you do not have access to fresh rhubarb or cherries, substitute with frozen rhubarb and use one can of pitted tart red cherries, drain the cherries before adding to the frozen rhubarb.

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.

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.