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Cherry Rhubarb Pie Pinwheels - Life Made Sweeter

Cherry Rhubarb Pie Pinwheels

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.