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Karen's Rhubarb & Bing Cherry Pie with Dot Pastry Crust
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5 from 1 vote

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 Time45 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 55 minutes
Course: Dessert, Fruit Pie
Cuisine: American
Keyword: Rhubarb Cherry Pie, Rhubarb- Bing Cherry Pie with Perfect Flaky Crust
Servings: 10 servings
Author: Karen Sheer a zest for life

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: 311kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 155mg | Potassium: 244mg | Fiber: 2g | Sugar: 30g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg