Rhubarb-Cherry Pie

Rhubarb’s intense tang should be celebrated, even enhanced, and cherries do just that.They hold their shape after a long bake, so each bite of this filling gives you bits of firm fruit in the soft, pudding-like rhubarb.

makes one 9-inch pie

vegan (dairy-free, no eggs)

1. Mix the granulated sugar, cornstarch, almond extract, and salt in a large bowl. If you prefer big hunks of cherries in your pie, pit them with a cherry or olive pitter. Otherwise, halve them by running a small sharp paring knife around the dimpled line of each, twist off one half, and pop out the pit with the tip of the knife. Add the cherries, with their juices, and the rhubarb to the sugar mixture and fold to coat evenly. Let stand while the oven preheats.

2. Position a rack on the lowest rung of the oven and preheat to 425°F. Line a half sheet pan with foil. If the dough has been chilled for longer than 2 hours, let it stand for 10 minutes before rolling.

3. Lightly flour a large sheet of parchment paper. Unwrap the disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Fold the overhang under so the edge extends ¼ inch beyond the rim and crimp the edge decoratively with a fork or fingers. Refrigerate until ready to fill.

4. Lightly flour the same sheet of parchment paper. Unwrap the rectangle of dough, place in the center of the paper, and cover with its plastic wrap. Roll until ⅛ inch thick, occasionally lifting and replacing the plastic wrap. Uncover and cut out stars or other shapes from the dough with cookie cutters. Reroll the scraps once and cut out more shapes.

5. Place the pie plate on the prepared pan. Stir the fruit filling again and spread evenly in the pie shell. Drizzle with the almond oil. Arrange the cut-out shapes decoratively on top. If you’d like, brush the cutouts and edges of the dough with water and sprinkle with sparkling sugar.

6. Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes more. (The bubbles will be visible through the shapes.)

7. Cool the pie on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand until the filling is set, at least 6 hours.

Make Ahead

The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 1 day.