Swedish Rhubarb Cherry Pie

4.34 from 6 votes

How to make the best traditional Swedish Rhubarb Cherry Pie. Our sweet & tart Scandinavian Midsommar dessert is perfect for Spring & Summer!

Prep Time1 30

Cook Time1

Total Time2 30

Course: Dessert

Cuisine: swedish

Keyword: Rhubarb Cherry Pie

Servings:

Calories: 431kcal

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.
In a large mixing bowl whisk together four, sugar, and salt.
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.
Slowly drizzle the cold water/vinegar and using the wooden spoon gently incorporate until the liquid has been absorbed by the flour.
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.
Using your hands, form the second dough into a 6x3 inch rectangle then wrap and refrigerate for at least 4 hours or overnight.

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.
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.
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.
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 11x12 inches.
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.

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.

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.
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.
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.
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.

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.
Use a sharp knife and pie server to transfer slices to places and serve with whipped cream or your favourite ice cream or gelato.