Monday, June 20, 2016

Alpha Bakers -- Cherry Strawberry Rhubarb Pie

Cherry Sweetie Pie. I have tried to make this pie, which is supposed to be comprised of sweet cherries and plums, twice now, and I can't seem to do it by the book. First of all, while cherries are in season, plums just aren't, and rhubarb and strawberries are everywhere. Second, while sweet cherries are one of life's greatest joys, they are just not the world's greatest pie ingredient. Pie is the achievement for which sour cherries were born. I prefer a pie of canned sour cherries to a sweet cherry pie, especially when I start thinking about how I could have just eaten all of those lovely cherries out of hand.
In the end, I ate a few too many of the cherries to make my pie an all-cherry pie, and I didn't even try with the plums, but my cherry rhubarb strawberry hybrid was a big hit, and Rose's cream cheese crust, which I sometimes find too bland, was flaky and lovely and got raves.
I served the pie after April Bloomfield's swiss chard cannelloni from her book A Girl and Her Greens, a dinner party recipe I'd been eyeing for a while, and which paid off in subtle, delicate deliciousness.
It was a good dinner party.


Vicki said...

Beautiful slice of pie! Rhubarb and cherries sounds like a great combination. Making a note of that.

Rose Levy Beranbaum said...

fantastic photo!

Katya said...

Thanks, Rose. I love making pie, and it's even more exciting when it's pretty.

Unknown said...

I'm with you on eating fresh cherries. Why would you cook them? When I get to make this I might use frozen cherries and see how they go.