Ingredients

How to make it

  • 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.

Reviews & Comments 6

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  • magflower 6 years ago
    geez you guys sure added this to alot of groups. WOW!
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    " It was excellent "
    helewes ate it and said...
    This is so good. My friend and myself will admit we gorged ourselves on this; with hot cups of coffee and cold glasses of milk. Thanks so much for adding to my pie repertoire!
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  • sunny 7 years ago
    This is next on my to do list. = )
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    " It was excellent "
    helewes ate it and said...
    Wow, I'm so glad I found this recipe, my rhubarb is up and healthy and all I have to do is go to the store and get the Black cherries. I will let you know how I like this different recipe!!
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  • chefmeow 7 years ago
    Sounds absolutely devine. Can't wait to try. Thanks for posting.
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  • linebb956 7 years ago
    OMG... you posted a recipe with the 2 things that are my favorite.... AND WE CAN NOT GET THEM HERE!
    Sending recipe north to my Aunt in Michigan!
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