Closed Rhubarb and Cherry Pie
Baking and Desserts • European
Description
Closed rhubarb and cherry pie
Ingredients
- Rhubarb 15 oz
- Frozen Cherimoya Fruits 20 oz
- Granulated sugar 2 cups
- Tapioca 2½ teaspoons
- Milk 1 tablespoon
- Shortcrust Cake Mix 20 oz
Step-by-Step Guide
Step 1
Thaw the cherries and drain excess liquid. Transfer to a bowl.
Step 2
Add finely chopped rhubarb, sugar (leaving 1 tablespoon), and tapioca to the cherries. Mix and let sit for 15 minutes.
Step 3
Meanwhile, spread most of the pastry in a round tart pan (about 22 cm in diameter). Top with the filling. Roll out the remaining pastry and cover. Pinch the edges.
Step 4
Brush the top of the pie with milk and sprinkle with the reserved sugar.
Step 5
Bake in a preheated oven at 390°F for 40–45 minutes until cooked and golden brown.
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