SOUR CHERRY RHUBARB PIE WITH CHERRY PIT WHIPPED CREAM

makes one 9” pie
For the crust-
2 cups all-purpose flour
½ cup rye flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
8 oz. cold unsalted butter, cut into cubes
½ cup ice cold water (you may not need all of the liquid)
1 teaspoon cherry bitters

​In a large mixing bowl, whisk together the all-purpose and rye flour, the baking powder, salt, and sugar. Cut the cold butter cubes into the dry ingredients until the mixture forms coarse crumbs. Combine the ice water with the bitters. Drizzle in just enough of the water and bitters into the flour/butter mixture, (a tablespoon at a time) just until the mixture is shaggy and just holds together. (This can range from between 6 and 8 tablespoons.)  Gather the dough together, divide it in half and flatten into a disc. Wrap each disc in plastic wrap and refrigerate for at least an hour before rolling out. When ready to roll out, dust a work surface lightly with flour. Roll one disc into a 12” circle and ease it into a 9” pie plate; turn the edges and crimp decoratively. Cover with plastic wrap and refrigerate until ready to use. (For a less soggy crust, it’s a good idea to blind bake the crust by lining it with parchment paper and beans or pie weights, and baking it in a preheated 400 degree oven for 15-20 minutes until the crust is golden and no longer raw at the bottom. Set aside to cool before filling.) Roll out the second disc of dough into a 10” circle and cut 1” lattice strips. Cover and refrigerate before assembling the pie.
 
For the filling-
(I like the pie to have a sour edge to it; you might prefer an additional tablespoon or two of sugar)
3½ cups sour cherries, rinsed, stems removed, pitted
2½ cups rhubarb, rinsed, leaves and stems removed, cut into ½” pieces
1 tablespoon fresh orange juice
½ cup sugar
¼ cup dark brown sugar
generous pinch of cardamom
pinch of salt
3-4 tablespoons cornstarch (the lesser amount yields a runnier pie)
generous dash of cherry bitters
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
½ teaspoon orange zest
egg wash made from 1 egg whisked with 1 tablespoon water
coarse sanding sugar for sprinkling
Preheat the oven to 400 degrees F. Prepare the egg wash.
Place the cherries, rhubarb, and orange juice in a large bowl. In a medium bowl, whisk together the sugar, brown sugar, cardamom, salt, cornstarch, bitters, vanilla and almond extracts, and orange zest. Add the dry mix to the cherries and rhubarb. Mix thoroughly turning to coat using a rubber spatula. Retrieve the pie shell and the lattice strips. Pour the filling into the pie shell and top with the lattice strips. You can weave them across the top, simply set them perpendicular to each other (without weaving) or twist them by gently turning the ends and placing them over the filling. Carefully seal the bottom crust to the lattice and seal the edges. Brush the lattice with egg wash and sprinkle with coarse sanding sugar. Place the pie in the refrigerator for 20 minutes to set up.
Bake the pie on the bottom shelf of the oven for 30 minutes. After 30 minutes, reduce the heat to 375 degrees F, move the pie to the middle rack of the oven, (covering the pie edges with strips of aluminum foil if they are getting too golden) and bake an additional 30- 40 minutes, until the pie bubbles around the edges and from the center. Let the pie cool for at least 3 hours before slicing. Serve with the Cherry Pit/Vanilla Whipped Cream. Pie leftovers can be covered and left at room temperature for up to 2 days. Refrigerate any leftover whipped cream.
 
For the Cherry Pit/Vanilla Whipped Cream
from Stella Parks
(Note: Cherry pits are NOT for eating or crushing or chewing, as they contain amygdalin, a toxin within the cherry pit. The following recipe calls for simply placing the pits in the heavy cream, letting it cold steep, and then straining it.)
¼ cup cherry pits from 2 pounds of whole cherries
1 cup heavy cream
2 tablespoons confectioners’ sugar
⅛ teaspoon almond extract
¼ teaspoon vanilla extract
Combine the cherry pits and the heavy cream in an airtight container. Refrigerate for a minimum of 4 hours and up to overnight. Strain the heavy cream, removing all of the pits. Whip the cream using a whisk or a handheld electric mixer, adding the confectioners’ sugar and extracts, until the cream is thick and holds a soft peak. Be careful not to over whip. Cover and refrigerate until serving.