Today is officially the first day of Spring and to celebrate this I am sharing a lovely fruit pie with you.
This is one of those bizarre recipes that came together by accident. I had several things that needed to be used up otherwise they were going to go off. I had a roll of sweet short crust pastry sitting in the fridge with only a few days before it went out of date and a couple of sticks of rhubarb I bought on a whim and a can of cherry pie filling that had sat in the back of the cupboard for almost as long as I have been writing this blog! All these things combined bought this cherry rhubarb pie into existence.
I usually like to make everything I share with you from scratch, but any long time readers will know I am a huge advocate of using shop bought pastry. It saves time and effort and I find it just as cheap if not cheaper than homemade pastry. But if you want to have a go at a pastry made from scratch then I have you covered on that issue too. Check out this recipe for an easy sweet vanilla short crust pastry.
But back to this super easy and quickly put together cherry rhubarb pie.
Easily put together!
Because 2 of the 3 main components are ready made this pie is a cinch to put together. I rolled out my pastry to the required size (I used a 9 inch non stick loose bottom pie dish) then blind baked it for 10 minutes. While that was in the oven I chopped up my rhubarb into small chunks and covered them in a little sugar and left them to sit for a while. This process helps draw out excessive moisture from the rhubarb and helps in preventing the dreaded ‘soggy bottom’ in your pie!
Once my pie crust was out of the oven and cooled down, I drained my rhubarb of the excess liquid the sugar had bought out and mixed my tin of cherry pie filling in with it. Poured the fruit into my pie shell made a silly little pastry cherry to decorate it with from the pastry off cuts then popped it in the oven, with a prayer that it would taste okay!
I have to admit I wasn’t expecting very much, I usually put a lot more thought into my recipes and it would never have entered my mind to combine cherry and rhubarb in a pie.
But the smells from the oven were amazing, I was actually salivating waiting for this pie to come out of the oven and cool down enough to be eaten.
After an impatient 10 minutes of watching this pie cool down enough so I wouldn’t need an ambulance to help my 3rd degree mouth burns! I cut my first slice and it was so good! Seriously I know I am always meant to say that but the sweet black cherry pie filling and slightly tart rhubarb paired perfectly together.
I didn’t give this pie a lid, I like a little pastry but too much and I find it overly filling. But if you want a lid then you will need to double the amount of pastry I have stated in the recipe.
So if you are after a fruity dessert with an unusual unexpected twist then give this Cherry Rhubarb Pie a go. I promise you will be pleasantly surprised 😀
Cherry Rhubarb Pie
- 320 grams of sweet short crust pastry (11 ounces)
- 2 large stalks of rhubarb chopped up into small chunks
- 70 grams granulated sugar (1/3 cup)
- One 410 gram tin of black cherry pie filling (14 and 1/2 ounces)
- Preheat your oven to 190C / 375F / Gas mark 5 and get your pie dish out. If you are not using a non stick loose bottom pie dish then lightly grease your pie dish.
- Roll out your pastry to a 10 inch round and lay it in your pie dish. Gently pushing the pastry into all the edges of the dish. Leave a little overhang on the edges of your pastry as it will shrink a little while baking.
- Cover the pastry with baking parchment and place ceramic baking beans or uncooked rice over it to weigh it down while you blind bake your pastry case.
- Pop it into your oven for 10 minutes.
- While your pastry is baking, wash & top and tail your rhubarb stalks then cut them into slices about half an inch thick and pop them into a bowl and sprinkle the sugar over it. Give the rhubarb a toss in the sugar so it is all covered and place it to one side.
- After 10 minutes take your pastry shell out of the oven, remove the ceramic baking beans and using a sharp knife trim off any excess from the pie edges then place it to one side.
- Drain off any liquid that has gathered in the bottom of the bowl with the rhubarb and add in the tin of cherry pie filling and give it a good mix.
- Pour the fruit into the pie shell and if you wish to with the off cuts of pastry shape them into a cherry and place it in the middle of the pie and then pop it into the oven for 15 to 20 minutes until the fruit filling is lightly bubbling.
- Take it out of the oven and leave it for 5 minutes to slightly cool before serving.
- This pie can be enjoyed hot or cold. Once it has fully cooled down keep it refrigerated and eat within 3 days.