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Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust

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!
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust
  • 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
  • We do eat with our eyes first…studies have shown the way food looks can alter your perception of how it tastes
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust – out of the oven 

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.
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust – luscious rhubarb teams with sweet bing cherries ~ thickened with tapioca 

Pie making IS an art! But, it does not to be complicated. Here are some hints:

  • 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.
Fresh Rhubarb and Washington State Bing Cherries for pie
Fresh Rhubarb and Washington State Bing Cherries
Karen's Perfect Flaky Pie Dough
Karen’s Perfect Flaky Pie Dough – blending the butter and shortening into the flour 
Karen's Perfect Flaky Pie Dough
Karen’s Perfect Flaky Pie Dough – ball of dough comes together gently with your hands
Karen's Perfect Flaky Pie Dough
Karen’s Perfect Flaky Pie Dough – rolling the dough… top & bottom crusts 
Also See: Karen’s Gluten Free Pastry Crust for Pie
Cut rhubarb and pitted bing cherries for pie
Cut rhubarb and pit the bing cherries
Filling ready to add to pie crust
Filling ready to add to pie crust – Adding sugar, minute tapioca & ground cardamom (adds a hint of warm spice!)
My Vintage Pie Pans
My Vintage Pie Pans
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°
filling the bottom crust
Filling the bottom crust
Cut "dots" out of top pastry
Cut “dots” out of top pastry
Glazed pie and oven ready - Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Glazed pie and oven ready – Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Pie vents (dots) open the top layer of a double crust pie to allow the steam produced when the pie bakes to escape.
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Karen’s Rhubarb & Bing Cherry Pie with Dot Pastry Crust
  • 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)
  • 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
  • Enjoy big, juicy, sweet, tree-ripened fresh Bing Cherries!
  • While pink colored rhubarb is exceptionally pretty, flavor wise – little to no difference
  • 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:

  • A Chilled crust keeps together better and is noticeably smoother and easier to deal with when rolling out
  • The chilled crust is also better for making designs on top, because the dough is smoother and can be cut more cleanly.
  • Chilling also helps moisture work throughout the dough, making it smoother and easier to roll out.

Tapioca Thickener:

  • 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
  • Toss with the fruit and allow to sit for at least 10 minutes so that the tapioca can start to absorb the fruit juices.
  • 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)
  • 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! 
If you like this recipe, SUBSCRIBE (here) to my free newsletter (each Thursday) ~ never miss a recipe!
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust

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!
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 10 servings
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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. 
COURSE: Dessert, Fruit Pie
CUISINE: American
KEYWORDS: Rhubarb Cherry Pie, Rhubarb- Bing Cherry Pie with Perfect Flaky Crust
Nutrition Facts
Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
Amount per Serving
Calories
311
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
0.4
mg
0
%
Sodium
 
155
mg
7
%
Potassium
 
244
mg
7
%
Carbohydrates
 
54
g
18
%
Fiber
 
2
g
8
%
Sugar
 
30
g
33
%
Protein
 
3
g
6
%
Vitamin A
 
73
IU
1
%
Vitamin C
 
6
mg
7
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

 

 

 

Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust

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