The cherries are Fresh and so is the rhubarb – what more would you want but PIE!!!!
Pastry Crust:
250 gr flour
50 gr margarine
a pinch of salt
one glass of warm water
Filling:
400 grams fresh sweet cherries
500 grams of chopped Rhubarb
250 grams granulated sugar
1 tablespoon cornstarch
- Start making the Pastry by putting flour and salt in a bowl. Let the margarine soften at room temperature if needed and cut it into small flakes: add them to the flour. At this point you need to kneed the butter into the flour, so to get some small crumbles of flour and margarine. When no more flour can be made to stick to the margarine, add the warm water, one tablespoon at the time and just enough to make a non sticky ball out of the flour mix. Make sure not add too much water or you will have to restart everything over!
- At this point roll the ball, over it with cling film and put in the fridge for at least half an hour.
- Slowly, take away all the kernels from the cherries (we promise you it is worth the time and effort!), collecting also all the juice this process may create. Add the chopped rhubarb to the cherries and add the cornstarch, needed to get the juice out of the cherries and to make a denser syrup, and the sugar. Let sit for at least half an hour.
- Take the dough out of the fridge and cut it into two parts, one double of the other. Take the bigger portion and roll it thinly with a rolling pin over some baking paper to make it big enough to spill out of the edges of your cake baking pan about 1 inch (3 cm). Place it inside the pan and fill with the cherries. Roll out what is left of the ball and place it on top of the cherries.
- Make sure to glue well together the edges of the two disks, since you do not want syrup to come out from the edges. Cut the excess dough and set aside.
- Now make a small hole in the centre of the cake: this step is needed in order to allow steam to come out. If you force the steam to stay inside, the syrup will be too runny and potentially the pressure will make the syrup come out from the edges anyway. In the hole, place a cone of paper covered with tinfoil or use directly baking paper.
- With the excess of dough, create some leaves to decorate your pie. They are really easy to make and the result is visually really pleasing! Glue the leaves to the pie with some water.
- At this point, using your fingers or a cooking paintbrush, brush the entire surface with a thin layer of (soy)milk.
- Bake at 180 degrees for 45 minutes.
