Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Jun 27, 2024, Updated Nov 02, 2024
There is nothing like a homemade pie in Summer! Rhubarb pairs beautifully with fresh dark cherries under a flaky and buttery foolproof pie crust. Enjoy the art of pie baking!
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A wonderful deep ruby colored pie with natural fruit filling. My perfect pie dough is flaky, easy and delicious
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Rhubarb teams beautifully with other fruits – classically strawberries. I love this one with firm sweet dark bing cherries – you will too
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We do eat with our eyes first…studies have shown the way food looks can alter your perception of how it tastes
Why Dotted Pastry?
Well, I was in a whimsical mood! And any venting on the top party crust will allow the steam produced when the pie bakes to escape.
You can simple score the top with 2 large slits in an “x” pattern as well.
Pie making IS an art! But, it does not to be complicated. Here are some hints:
- Making the dough properly is critical for flavor and a flaky crust (I have a recipe for that!)
- The right amount of fruit with a good thickening agent is key (I use minute tapioca)
- Temperatures matter – The dough should refrigerate at least an hour; gives the butter a chance to chill. Cold butter produces a light and flaky crust, while chilling the dough will ease your rolling
- I like to cook on bottom rack in the oven, insures a crispy bottom
- Cover pie when is is perfectly browned
- Always cool before cutting!
- Making Pie in SUMMER: If very warm, consider baking the pie early morning or what it cools down a bit late afternoon.
Also See: Karen’s Gluten Free Pastry Crust for Pie
Well- I’m a little obsessed with Vintage Pie Tins!
I love the charming advertising designs and beautiful patinas- and they alway produce a crispy pie. Vent holes on the bottom add to a crispy bottomed pie.
Find them at vintage shops, tag sales, resale shops and online. Good ones without rust cost under ten dollars, rare ones can be as much as 40 dollars.
To use: scrub them well and then coat them with a little oil and put them in the oven for about 20 minutes at around 325°
Pie vents (dots) open the top layer of a double crust pie to allow the steam produced when the pie bakes to escape.
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A wonderful deep ruby colored pie with natural fruit filling. My perfect pie dough is flaky, easy and delicious
-
Rhubarb teams beautifully with other fruits – classically strawberries. I love this one with firm sweet dark bing cherries – you will too
-
From early June to early August we will see the majority of the cherry harvest. Washington continues to be the leading state in sweet cherry production (USA)
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The cultivar “Bing” has been one of the most important sweet cherry varieties grown in the Pacific Northwest, representing more than 50 percent of the production in Washington State
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Enjoy big, juicy, sweet, tree-ripened fresh Bing Cherries!
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While pink colored rhubarb is exceptionally pretty, flavor wise – little to no difference
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Rhubarb’s growth season begins when temperatures warm in the spring. The typical harvest season is May through July (USA)
Some HINTS for Success with Pastry Crust:
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A Chilled crust keeps together better and is noticeably smoother and easier to deal with when rolling out
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The chilled crust is also better for making designs on top, because the dough is smoother and can be cut more cleanly.
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Chilling also helps moisture work throughout the dough, making it smoother and easier to roll out.
Tapioca Thickener:
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It does not lose its effectiveness when introduced to acidic ingredients, as cornstarch and flour can. And, once cooked, it stays gelled and won’t break down over time or turn cloudy
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Toss with the fruit and allow to sit for at least 10 minutes so that the tapioca can start to absorb the fruit juices.
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You may pulverizing the tapioca granules with a spice grinder, Minute Tapioca it will leave visible gelatinous small bits of tapioca in the filling (no problem of me)
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Make sure the pie filling is visibly bubbling in the center before pulling it out of the oven ~this will ensure the thickener has been fully activated
Enjoy this wonderful pie!
Karen
ALSO: see all my Rhubarb Recipes Here (I have a whole category!) :
My Love of Rhubarb
Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON!
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Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
There is nothing like a homemade pie in Summer! Rhubarb pairs beautifully with fresh dark cherries under a flaky and buttery foolproof pie crust. Enjoy the art of pie baking!
Equipment
- 1 9"pie pan I use metal
Ingredients
- 1 recipe Karen’s Best Flaky Pie Dough (see recipe) , makes top and bottom pie dough
Rhubarb - Bing Cherry Filling:
- 2 cups bing cherries, have pitted , (measurement after pitted and halved)
- 4 cup fresh rhubarb, cleaned, cut 1/2 pieces
- 1/4 cup quick tapioca
- 1 1/4 cup pure cane sugar, organic
- 1/2 teaspoon ground cardamom
Egg wash:
- 2 tablespoons milk
- 1 1/2 teaspoons pure cane sugar, as topping before baking
Instructions
Make Karen's Flaky Pie Crust Dough recipe
- After chilled I hour, set the oven to 400 degrees.
Rhubarb - Bing Cherry Filling:
- Place cut rhubarb and cherry halves to a big bowl. Add sugar, quick tapioca and cardamom, mix well, set aside for 20 minutes.
Pie Crusts; Top & Bottom:
- In the meantime, cut cool dough in half. Roll each to a 10" circle. Add one to the bottom of your pie pan. Refrigerate until fruit has rested.Cut out 3/4 in dots on center of the top dough, add to a sheet pan and refrigerate for 10 minutes.
- Add fruit mixture to the dough lined pie pan. Brush a small amount of water around the edge. Add the top "dot" dough to the top of the pie - this is easiest when to dough is a little flexible, not cold stiff.Pinch edges around the rim, then decoratively crimp the edges.
- Brush top with egg wash and sprinkle with sugar (will not use all.)
Baking Instructions:
- Bake for 1 hour and ten minutes total.Bake first 30 minutes on bottom rack - then reduce heat to 350 degrees. Cook for an additional 40 minutes until beautiful golden with a bubbly filling. If edges become browned, add foil strips to edges and crimp. Or, the whole pie may be covered with foil.
- Remove pie and cool on a rack. Cool completely before cutting!
Notes
Karen’s Best Flaky Pie Dough (recipe)
Also see: Karen’s Gluten Free Pastry Crust for Pie
See above for many more tips!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 311kcalCarbohydrates: 54gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.4mgSodium: 155mgPotassium: 244mgFiber: 2gSugar: 30gVitamin A: 73IUVitamin C: 6mgCalcium: 57mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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