Closed Rhubarb and Cherry Pie

8 servings

60 minutes

A closed pie made of rhubarb and cherry is an exquisite combination of tart rhubarb and juicy cherries encased in a crispy shortcrust pastry. This dessert draws inspiration from traditional European cuisine, where fruit pies hold a special place. Rhubarb, known for its pleasant tartness, perfectly complements the sweetness of cherries, creating a rich, layered flavor. The delicate pastry envelops the filling, preserving its juiciness and richness. Such a pie is ideal for both cozy family tea times and festive gatherings. During baking, sugar and milk give the crust an appetizing golden hue, while the light texture of the dough harmoniously contrasts with the rich fruit filling. This dish is a true embodiment of home comfort and gastronomic delight.

Energy value per serving

• Calories: 503.5
• Proteins: 5.2g
• Fats: 13.9g
• Carbohydrates: 93.1g

Ingredients

• Rhubarb stems: 400 g
• Frozen cherries: 600 g
• Fine white sugar: 2 glass
• Tapioca: 2.5 tsp
• Milk: 1 tbsp
• Shortcrust pastry: 500 g

Cooking steps

1. Thaw the cherries and drain the excess liquid. Transfer to a bowl.

   Required ingredients:

   • Frozen cherries: 600 g

2. Add finely chopped rhubarb, sugar (leaving 1 tablespoon), and tapioca to the cherries. Mix and let sit for 15 minutes.

   Required ingredients:

   • Rhubarb stems: 400 g
   • Fine white sugar: 2 glasss
   • Tapioca: 2.5 teaspoons

3. Meanwhile, spread most of the dough in a round form with edges (about 22 cm in diameter). Place the filling on top. Roll out the remaining dough and cover. Pinch the edges.

   Required ingredients:

   • Shortcrust pastry: 500 g

4. Brush the pie with milk on top and sprinkle with the remaining sugar.

   Required ingredients:

   • Milk: 1 tablespoon
   • Fine white sugar: 2 glasss

5. Bake in a preheated oven at 200 degrees for 40-45 minutes until cooked and golden.