Cherry Rhubarb Pie

This is become my new very favorite pie!  We were at a party for some friends at a great farm near where we live and I spotted three trees filled with little bright red cherries!  I could hardly contain myself as I asked if those were tart cherries and they answered yes I had to take a deep breathe as to not jump up and yell Hooray!!  I LOVE tart cherries or as my grandma called them pie cherries.  I hardly ever find them not already canned.  I very politely ( and calmly) asked if I could pick some, they said of course because they are so tart that they don’t do much with them.  Not wanting to call your hosts crazy I politely nodded my head and immediately began plotting of all I could do with them!

This pie is a combo of my two of my favorite pies.  I love rhubarb pie, but not a fan of baked strawberries so the traditional strawberry/rhubarb pie is not my cup of tea.  I got to thinking though that why not combine cherry with the rhubarb?  So I made it just like a regular rhubarb or cherry pie, added a touch more sugar and a dutch top, and the best pie ever was created!!!  Try this pie it really is amazing! Pies are so simple, yet seem so impressive so don’t be afraid.

Ingredients:

2 1/2 cups rhubarb – chopped

2 1/2 cups tart cherries – pitted

1 1/4 cup sugar

1/4 minute tapioca or corn starch

1/2 tsp almond extract – optional

1 pie crust – homemade or store bought

TOPPING:

1/2 cup butter at room temp

1 cup flour

1/2 cup sugar

Preparation:

* Mix your rhubarb and cherries with 1/2 cup of your sugar, set aside for 1 hour.  Then drain any excess liquid from the bowl.  It is ok to have some liquid(1/4cup or so).  This is an important step, if you so not drain you might end up with a much soupier pie.

* After it is drained mix in the remaining sugar, extract, and tapioca or corn starch.

* In your pie pan do your crust.  I lay may crust over the pan and trim so there is about an inch and 1/2 over the edge.  I then fold that edge under and crimp it to look pretty (see pictures).

* Pour the fruit in the pie pan.

* Place the topping on the top.

* Bake for 15 minutes at 425 degrees, then lower temp to 325 and bake for additional 45 minutes.  When done the juice bubbling out from the pie should be pink, and thick, if it is more clear and liquid it needs more time.  Check in the middle of the cooking if your crust is getting dark feel free to place a ring on it.

* Let cool about 1 hour before cutting to allow it to set up some.

* TOPPING:  Place all ingredients in a gallon ziploc bag and massage with your hands till it is all thoroughly combined and crumbly.  If it gets too doughy just add more flour and sugar.  Don’t let your butter get too soft, if you cannot cut it and have it come off the paper it is too soft and you need to refrigerate it.

* Serve hot or cold, with or without cream or ice cream!