Cherry-Rhubarb Pie
From the Kitchen of: Peggy Hopkins
Ingredients:
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Pastry for two crust
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9-inch pie
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2 cans sour, pitted cherries, drained, reserving ¾ cup juice
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4 tbsp. corn starch
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2 cups rhubarb chopped fine
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1 ¼ cup sugar
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2 tbsp. butter
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½ tsp. cinnamon
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1 tbsp. lemon juice
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½ tsp. red food coloring
Directions:
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Combine drained cherries and rhubarb
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In saucepan combine and cook till clear, stirring constantly, cherry juice, cornstarch, and sugar (combined and added to juice) cinnamon and food coloring.
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Remove from heat and add butter and lemon juice.
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Line pie plate with half of pastry, pour in cherry-rhubarb mixture and pour all the cherry juice mixture over.
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Cover with remaining pastry, flute edges and cut slits to allow air to escape.
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Bake in 400 degree oven for 20 minutes.
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Reduce heat to 350 degrees for another 30 minutes.
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Cool on rack and serve with ice cream or wedges of sharp cheese.
The A.R.T. Community Cookbook is a collection of pie recipes contributed by A.R.T. patrons, staff, and fans during the run of Waitress. Recipes collected as a part of the Waitress Lobby Experience and via Instagram.
Also check out Behind the Counter, an oral history project featuring photos and interviews from people working in diners and restaurants around Greater Boston.
Jenna is a waitress and expert pie maker, is stuck in a small town and a loveless marriage. Her customers, co-workers, and the town’s handsome new doctor all offer her conflicting recipes for happiness—but Jenna ultimately has to decide for herself. This poignant and uplifting new musical celebrates friendship, motherhood, and the courage it takes to pluck a long abandoned dream off the shelf. Waitress is a new musical directed by Diane Paulus, featuring music and lyrics by Grammy-nominated singer-songwriter Sara Bareilles.
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