Rhubarb and Cherry Pie Recipe

Rhubarb and Cherry Pie Recipe

Ingredients : Serves 8

450 g

450 g

275 g

45 ml


For the pastry

275 g

5 ml

75 g

50 g

50-120 ml

Rhubarb, cut into 2.5cm pieces

Canned stoned tart red or black cherries, drained

Castor sugar

Quick cooking tapioca



Plain flour


Cold butter, cut in pieces

Cold vegetable fat or lard, cut in pieces

Iced water milk, for glazing

Method :
  • For the pastry, sift the flour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse breadcrumbs. Stir in enough water to bind. Form into two balls, wrap and chill for 20 minutes.
  • Preheat a baking sheet in the oven at 200oC/400oF/Gas 6. Roll out one pastry ball and use to line a 23cm dish, leaving a 1cm overhang.
  • Mix together the filling ingredients and spoon into the pastry case.
  • Roll out the remaining pastry, cut out four leaf shapes, and use to cover the pie leaving a 2cm overhang. Fold this under the pastry base and flute. Roll small balls form the scraps, mark veins in the leaves and use to decorate the pie.
  • Glaze the top and bake on the baking sheet until golden, 40-50 minutes.

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