Last Saturday we had the pleasure to have dinner with our American friend David. After eating a great meal of grilled salmon and salad, David served us this amazing cherry-rhubarb pie that he had made. It tasted so delicious that I just had to learn how to bake it myself. David was so generous that he shared the recipe with me as well as gave my rhubarb from his garden. So, last night I tried it myself and it turned out awesome. It is so simple yet yummy!
Cherry-Rhubarb Pie
- 1 cup flour (2,5dl)
- 1 cup brown sugar (2,5 dl, if possible use light brown sugar)
- 1 cup rolled oats (2,5dl)
- 3 cups cherries and rhubarb (7,5 dl)
- ½ cup butter melted (110g)
- sprinkle of sugar (1-2 tbsp or so)
Preheat oven 175C/345F. Grease pie pan with butter.
Slice rhubarb and cut cherries in half. Take out cherry pits. Mix the fruit in a bowl with a sprinkle of sugar.
Mix the dry ingredients in a separate bowl. Melt butter and combine with the dry ingredients. Stir until all dry ingredients are moist.
Take half of the dough and pat it down on the pan on the bottom and sides. Add fruit and cover with rest of the dough. Pat down a little. Bake in the oven for 50 minutes or until golden brown.
Cut up rhubarb.
Pitted and halved cherries.
Mixing the dry ingredients.
It is easier to mix the dough with your hands.
I doubled the recipe and made two pies.
Mixing the fruit with a sprinkle of sugar. I also added a hint of vanilla sugar in mix. I love the taste of vanilla!
You only need seven simple ingredients to make this pie.
Fill the pie shell with lots of fruit. You can even use more than what the recipe calls for.
Cover with rest of the dough. Pat down gently.
This is how the pie should look after baking it for 50 minutes.
Just like in the movies... I let my pie to cool off on the windowsill.
Gooey yet yummy cherry-rhubarb filling.
Serve the pie with vanilla ice cream or with vanilla sauce.
Free smells for our neighbors (*giggle*).
Happy baking!
No comments:
Post a Comment