Cherry Rhubarb Pie

As many of you know, I'm at war with a giant weed in my yard. I chop it down and it grows back two fold (and I swear I hear it cackling at me). Much like Batman and the Joker, I can't bring myself to kill this nuisance completely... sure it threatens my dahlias, cucumbers and lettuce, but somehow the world wouldn't be the same without it: my arch-nemesis Rhubarb. Unfortunately, it only gives me a break five months out of the year; the other seven are spent concocting new ways to chop, boil and bake it's flesh, like in this pie!

Anyone who wants to make this recipe but not pay the ever-exploding price for store-bought Rhubarb... I live on Albina and Farragut. It hides in the back. Bring your machete.


Inspiration: An over-grown plant and the sweet taste of revenge.
Time: 20 minutes prep, plus 50 for baking
Difficulty: Fairly Easy
Special Equipment: Pie pan
Servings: 8, 6, or 2... sometimes you just can't stop eating, especially when it's a la mode.

Ingredients:

Pie dough (See below for recipe. New Season's has a good organic pie crust in the freezer section if you want to skip this step.)

1/2 cup plus 1 tablespoon white sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups rhubarb stalks, sliced into 1/2-inch pieces
3 1/2 cups pitted sweet cherries (can get canned pie cherries too- Oregon brand isn't bad if you buy the tart, pie variety)
1 tablespoon cinnamon
2 tablespoons unsalted butter

Preheat oven to 425 degrees. In a large bowl, combine 1/2 cup white and 1/2 cup brown sugar, 2 tbs. cornstarch and 1/4 tsp. salt. Add rhubarb stalks and cherries and toss to coat (note: if the rhubarb seems particularly stringy, like celery, take off the outside layer with a knife or vegetable peeler). Add cinnamon and toss again.

Prepare pie crust in a 9 inch pan (see below... or make sure that you've purchased 2 at the store: one for the top and bottom). Pour the rhubarb-cherry mixture into the crust, making sure to spatula out any remaining juices from the bowl. Cut the 2 tablespoons of butter into small pieces and scatter about the top of the mixture. Place second crust on top and pinch the sides. Cut ventilation holes into the top of the crust so that steam can escape (in any decorative pattern you like). If you have time, go ahead and do the lattice, Betty Crocker.

Place in preheated oven and cook for 25 minutes. At this point reduce the heat to 350 degrees and sprinkle the top of the pie with remaining tablespoon of sugar (I like to use raw turbino sugar). Bake for another 30-40 minutes, or until crust is golden brown and filling is bubbly.


Crust: (this recipe is for one pie-plate, so you'll need to double to make enough for a top and bottom)

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

In a bowl, combine flour and salt. Cut cold butter into small cubes and toss into the flour mixture (prevents cubes from sticking together for this next step...). Using a pastry cutter or large fork, cut the butter into the flour until it resembles small granules. Add ice water slowly and mix to bring the granules to a dough (only use as much water as you need to make the dough consistency). Be careful not to overwork the mixture; those superfine butter granules are what melt in and make the pie crust flaky. If making a double batch, divide the dough into 2. Roll out the dough between waxed paper to create a circular disk- large enough to fill the base and sides of a 9 inch pie plate. Carefully lay into an ungreased pie plate.

Side note: I usually put a cookie sheet on the rack underneath the pie in the oven. It catches the drippings from the pie as it cooks and prevents a nasty clean-up.