Closed Rhubarb and Cherry Pie
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
8
Description
Closed rhubarb and cherry pie
Ingredients
- Rhubarb - 14.1 oz
- Frozen Cherimoya Fruits - 21.2 oz
- Granulated sugar - 2 cups
- Tapioca - 2½ teaspoons
- Milk - 1 tablespoon
- Shortcrust Cake Mix - 17.6 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 392°F for 40–45 minutes until cooked and golden brown.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.