This particular pie is inspired by a recipe in Four & Twenty Blackbirds’ Pie Book, which is a must for any adventurous or even beginner pie baking enthusiasts. It’s not too sweet and not too tart, and it would go great with a scoop of your favorite vanilla ice cream. Happy spring!
3 cups fresh or frozen rhubarb, cut into ½ inch pieces
1 cup black cherries
1 cup apple, cut into ½ inch pieces
1 Tablespoon lemon juice
¾ cup packed light brown sugar
½ cup granulated sugar
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon coriander
½ teaspoon salt
3 heaping table spoons of flour
1 egg and teaspoon of milk whisked together for the egg wash
Preheat oven to 425. Roll out bottom crust and place into the bottom of the pie pan. Chill in the refrigerator while prepping the filling.
In large bowl, mix together all fruit. Stir in lemon juice. In medium bowl, mix together sugars, allspice, ginger, coriander, salt, and flour. Slowly combine dry ingredients into the fruit, making sure all of the fruit is coated with the dry mixture.
Pour fruit mixture into bottom pie crust. Layer or lattice the top crust around on top and pinch edges together. Cut vents if leaving crust in one complete sheet. Brush egg wash across the top crust.
Arrange racks in the bottom and center levels. Place tray on bottom rack to catch any fruit juices. Place pie in the oven and bake at 425 for 20 to 25 minutes. Outer crust should start to brown.
Lower temperature to 375 and continue to bake 30 to 35 minutes longer until the juices bubble thickly and the crust is nice and brown. If the outer crust begins to brown too much, put a crust shield or aluminum foil around the edge to prevent overbaking.
Allow to cool for at least 2 hours before serving.