Cherry Rhubarb Pie Pinwheels

Even though fall is one of my favorite baking seasons, I am still not ready for summer to be over so soon.  Especially since I can’t seem to get enough of summer fruit and produce.

I’ve already started to see a lot of pumpkin and fall recipes showing up which I totally love too but I thought I would try to sneak in one more summer one while we are still in August.

I had a craving to make a pie a few weeks ago when my mom gave me a couple of rhubarb stalks from her garden.  At the time, I was also swimming in cherries from our cherry picking adventures so off I started to make the pie crust.

For some reason that day the pie gods just didn’t want to cooperate with me for the lattice crust that I had in mind which was kind of a bummer.

Refusing to give up in defeat, I gathered up the dough and these pinwheels were born after I spotted these gorgeous ones from Kelly and Amy.

Mine didn’t turn out quite as pretty or puffy as theirs since I used pie dough crust instead of pastry dough like they did – but they sure were fun to make!  Plus, they would be awesome to bring to a summer bbq or party.

You can make these even easier with prepared pie crust dough or if you don’t feel like making pinwheels – just scoop the filling up and bake them into mini ramekins with the crust.

My favorite part was definitely the cherry and rhubarb pie filling.  And  if you’ve still got leftover filling after making the pinwheels, go ahead and eat it by the spoonful. I promise – no judging here 🙂

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Cherry Rhubarb Pie Pinwheels

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

These sweet treats are made with a flaky pie dough with fresh cherry and rhubarb pie filling and finished with a dollop of whipped cream and dusting of powdered sugar....served warm, dessert doesn't get much better

Course: Dessert

Cuisine: American

Keyword: cherry dessert, rhubarb dessert, summer dessert idea

Servings: 12 pinwheels

Calories: 138 kcal

Ingredients

• Your favorite pie dough recipe, or ready make refrigerated pie crust, or the recipe below

Pie Dough:

• 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter chilled and cubed
• 1/3 cup vegetable shortening chilled
• 1/3 cup ice water

Filling

• 2 cups fresh cherries pitted
• 1 cup fresh rhubarb chopped into 1" pieces
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon almond extract

Garnish and Toppings:

• egg wash
• fresh whipped cream
• whole cherry from the filling
• powdered sugar

Instructions

Pie Dough:

1. In a large bowl, mix flour and salt together.
2. Add cold shortening and cold unsalted butter.
3. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK).
4. Measure 2/3 cup of water. Add ice. Stir it around. From that, measure 2/3 cup of water (since the ice has melted a bit). Slowly drizzle in the very cold water, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
5. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky.
6. Form the dough into a ball and flatten each into a disc using your hands.
7. Wrap dough tightly in plastic wrap and refrigerator for at least 1 hour.

For The Filling:

1. In a saucepan over medium heat, combine cherries, rhubarb, lemon juice, sugar, and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping. Reserve some whole cherries for the garnish if desired.

Assembly:

1. Preheat oven to 350 F. Line baking sheets with parchment or a silicone mat.
2. Remove dough from fridge and use a rolling pin to roll out one half into a square on a lightly floured board; cut into squares measuring 3x3 inches.
3. Place 1/2 tablespoon of the filling into the center of each square.
4. Using a knife, make a diagonal cut of 3/4 - 1 inch in all the four corners of the square sheet.
5. Fold every other tip in toward the center and seal.
6. Transfer to baking sheets using a spatula.
7. Brush beaten egg wash lightly over pastries using a pastry brush.
8. Bake in the oven for about 15-20 minutes rotating halfway through baking time until crust goldens. Transfer pastries to prepared wire racks to cool completely.
9. Dollop with fresh whipped cream and add a whole cherry from the filling.
10. Dust with powdered sugar.

Nutrition Facts

Cherry Rhubarb Pie Pinwheels

Amount Per Serving (1 pinwheel)

Calories 138 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g15%

Cholesterol 7mg2%

Sodium 98mg4%

Potassium 88mg3%

Carbohydrates 14g5%

Sugar 7g8%

Protein 1g2%

Vitamin A 115IU2%

Vitamin C 2.4mg3%

Calcium 14mg1%

Iron 0.5mg3%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Pinwheels Inspiration: Just A Taste and Fearless Homemaker

Pie Dough slightly adapted from: All Recipes

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