Swedish Rhubarb Cherry Pie

🧂 Ingredients

• 300 g All Purpose Flour
• 1 tsp White Sugar
• 1 tsp Kosher Salt
• 1 cup Unsalted Butter

  chilled
• 1 tbsp Apple Cider Vinegar
• 1/2 cup Water

  minus 1 tablespoon
• 3 cups Sour Cherries

  pitted
• 2 cups Rhubarb

  chopped
• 1/3 cup Cornstarch
• 1 cup White Sugar
• 2 tbsp Lemon Juice
• 1 tsp Almond Extract

Instructions

• 1 In a 1/2 cup measuring cup add apple cider vinegar and fill to the top with
  water. Keep chilled in the fridge until ready to use. 
• 2 In a large mixing bowl whisk together four, sugar, and salt. 
• 3 Using a cheese grater, shred the chilled butter, moving quickly to avoid
  melting. Add the grated butter to the dry ingredients and toss to coat with a
  wooden spoon. 
• 4 Slowly drizzle the cold water/vinegar and using the wooden spoon gently
  incorporate until the liquid has been absorbed by the flour. 
• 5 Once you can gather the dough into a ball, transfer it to a lightly floured
  surface and divide in two. Using your hands form one of the pieces of dough into
  a round disc and tightly wrap with plastic wrap. This dough will be used as the
  pastry base of the pie. 
• 6 Using your hands, form the second dough into a 6×3 inch rectangle then wrap and
  refrigerate for at least 4 hours or overnight. 
• 7 Remove the round dough disc from the fridge and place on a lightly floured
  counter. Take a rolling pin and pound the dough 5 or 6 times while rotating the
  dough to help flatten it. 
• 8 Place the rolling pin in the centre of the dough and roll it out, pressing down
  while rolling towards the edges. Rotate the dough and continue the process until
  the dough forms a 12 inch diameter circle. 
• 9 Fold the dough in half and place it over a 9 inch pie plate then unfold it,
  using your fingers to press it into the base. Use scissors to trim the edge so
  the dough overlaps the pie plate by at least 1 inch. Cover with plastic wrap and
  chill in the fridge. 
• 10 Remove the rectangular dough from the fridge and place on your lightly floured
  counter. Use the same method to flatten the dough with your rolling pin. Roll
  the dough until it is 11×12 inches. 
• 11 Using a ruler and fluted pastry cutter, cut lattice strips approximately 3/4
  inch in width along the longest side of the rectangle. Transfer each strip onto
  a silpat lined baking sheet, cover with plastic wrap and store in the fridge. 
• 12 In a large mixing bowl stir together the cherries and rhubarb with lemon juice,
  almond extract, sugar and cornstarch. Using a wooden spoon combine ingredients
  then pour into the prepared pie shell. 
• 13 Evenly space out 6 strips of lattice dough along the top of the filled pie. Fold
  back every other strip halfway back on top of itself. Place a strip in the
  centre of the pie, perpendicular to the first 6 strips. Unfold the 3 folded
  strips, which should now cover the perpendicular strip of dough. 
• 14 Repeat the under/over weaving pattern on both sides of the pie using the
  remaining 5 strips of lattice cut dough until you have a completely woven
  lattice pie crust top. 
• 15 Using a sharp knife or scissors, trim the edges of the lattice so they meat the
  edges of the pie plate. Peel the edge of the crust inwards and over the top of
  the lattice strips. 
• 16 Place the finished pie in the fridge to chill for at least 30 minutes.
  Meanwhile, preheat your oven to 400 F and position rack to the bottom position. 
• 17 Line a baking sheet with foil then place the chilled pie on the baking sheet and
  bake for 60 minutes, or until the crust has lightly browned. Tent the pie with
  foil and bake until the centre of the pie is bubbling, an additional 5-15
  minutes. This ensures the pie cooks through while preventing the crust from
  burning. Remove the pie and place on a cooling rack until warm. Do not
  immediately slice as the filling sets while cooling to room temperature. 
• 18 Use a sharp knife and pie server to transfer slices to places and serve with
  whipped cream or your favourite ice cream or gelato. 

Nutrition Info