Fresh Black Cherry And Rhubarb Pie Recipe

How to make it

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• Pit cherries over bowl to catch juice
• Cook and cool rhubarb
• add sugar, tapioca, extracts and corn starch to bowl of fruit
• toss well with hands and put in fridge to marry
• Roll out bottom dough to fill pie pan with 1/2 inch overhang
• put in fridge
• on parchment roll out top dough to cover pie with 1 inch overhang
• put in fridge
• Let dough rest and cherries marinate for about half an hour
• meanwhile cut 8 little leaves out of scrap dough (see pic) and put them in fridge
• toss fruit filling and taste..if not sweet enough add more sugar
• fill pie pan with fruit pour juices over and dab butter on top
• arrange top crust over filling
• with finger moisten rim of bottom crust and press crusts' edges together to seal
• fold top edge under bottom edge and pinch crimp all around
• cut 8 small slits in top crust to vent and to score the pie for cutting.
• moisten bottoms of leaves and place them in center of each piece
• egg wash crust and sprinkle with sugar if you're in the mood
• bake in preheated 325F 350F oven til nicely browned and bubbling.
• Cool on rack til warm and serve with vanilla ice cream. oh mama.
• The best way I've found to pit cherries is with a chopstick..just push it in the stem end and the pit usuall pops out on the side..The closer to whole the cherry can stay the better.