I made this for a party today, the same way as my rhubarb pie, but (a) I made the crust with German-supermarket margarine instead of butter, (b) I used sour cherries instead of rhubarb, (c) I cut the sugar a bit, and (d) I baked it for one hour only.
It looks great. I will report on how it tastes (in the comments) after the party.
I vowed to make ten pies during my summer in Germany. I made the first yesterday. It would have come out better if I had baked it normally and not in "broil" mode, but I couldn't understand the icons on my damned European oven!
I put into PMC's pie crust (made with butter so it tasted good but was not super flaky) three cups of cut-up rhubarb and one cup of sugar. I put on the top crust, put it in a 200 C (400 F) oven for 20 min and then turned it down to 175 C (350 F) for another hour.
The pie was delicious but as I implied I was a bit disappointed with the crust. PMC, can you make a flaky crust with butter? If so, how? I have an intuition that you might be able to if you rolled it with flour, folded it, rolled it, and repeated many times?
