Yesterday I was surfing on internet and I went to see Eat the Love ,a blog that I love . Irvin is so much fun and a talented baker. Today ( in USA , in Europe we are in the next one ) is Pie Day , an event on the net : everyone is invited to bake a cake and share it on the web . I made this
A very simple Rhubarb & Cherries ( yes I know , a little bit addicted like here ) . I made a classic crust but I substituted a small amount of wheat flour with some quinoa flour , I like its hearthy taste and it has given an unespected crunchy-smoothness to the crust .
Rhubarb & Cherries Pie
For the crust :
200 gr of all-purpose wheat flour
50 gr of quinoa flour
125 gr of butter
a pinch of salt
60 gr of icing sugar
a pinch of vanilla seeds
half an eggshell of water
Sift the flours in a bowl , add the butter cut in small pieces and flatten with your fingertips till it comes like sand ( work quickly or the butter will ' burn' ) then add the sugar , the salt and the vanilla ,mix with a fork .Make a hole at the center , break the egg in , add a small quantity of water like half a eggshell and toss with the fork until it comes to a dough . If it's too dry sprinkle with some water , then make a ball , wrap it in a film and let cool in the fridge one hour or overnight .
400 gr of rhubarb
400 gr of cherries
50 gr of brown sugar
half a csp of pepper ( I choose Voatsiperifery , a wild pepper from Madagascar for its very peculiar smell, if you can't find you can try Long pepper )
Wash the rhubarb and cut it into slices , wash the cherries and take off the stems and the kernel ,mix the rhubarb , the cherries and the sugar , put in a saucepan and cook till the rhubarb comes soft.
Mash the biscuits.
Preheat the oven at 350 F or 180°.
Divide the dough in two pieces ,one must be the double of the other like 2/3. Roll the bigger one on a dusty surface , line it in a tart pan of 24 cm , sprinkle the bottom with the mashed biscuits ( it avoids the dough getting moisty) fill with the rhubarb-cherries mixture , spread the freshly grounded pepper all over , then roll the smaller piece of dough and cover the pie with it .Seal well the borders and let cook about 35 minutes , or till golden .Let cool before serving