If you are looking for a delightful, tangy yet sweet dessert bursting with vibrant colors and homemade charm, this Cherry Rhubarb Pie Recipe is an absolute must-try. Combining the tartness of rhubarb and the juicy sweetness of cherries, this pie offers a perfect balance of flavors wrapped in a golden, flaky crust. Every bite brings a harmonious blend of textures and tastes that feels like a warm hug from the inside out. Whether you’re a seasoned pie baker or a curious newbie, this recipe promises a rewarding and delicious baking adventure.
Ingredients You’ll Need
Gathering simple, fresh, and essential ingredients is the first step to creating a spectacular Cherry Rhubarb Pie Recipe. Each component plays a unique role, from bringing vibrant color to infusing the perfect balance of sweet and tart flavors, to ensuring a crisp and buttery crust that bakes to golden perfection.
- 1 1/2 cups fresh or frozen rhubarb: Adds a bright tartness that contrasts beautifully with the sweetness of cherries.
- 2 cups fresh or frozen sweet cherries, pitted and halved: Provides juicy, luscious bursts of natural sweetness and vibrant color.
- 3/4 cup granulated sugar: Balances the tartness and enhances the natural fruit flavors.
- 1/4 cup brown sugar: Adds depth and a subtle caramel note to the filling.
- 3 tablespoons cornstarch: Acts as a thickening agent to keep the filling perfectly set and not runny.
- 1 tablespoon lemon juice: Brightens the filling and complements the tart rhubarb beautifully.
- 1 teaspoon vanilla extract: Infuses a mellow warmth and enhances the fruit flavors.
- 1 package refrigerated pie crusts (or homemade): Your buttery, flaky base and top that hold the filling together deliciously.
- 1 tablespoon butter, cut into small pieces: Melts into the filling to add richness and silkiness.
- 1 egg (for egg wash): Gives the crust a shiny, golden finish.
- 1 tablespoon coarse sugar (optional, for sprinkling): Adds an appealing crunch and sparkle on top.
How to Make Cherry Rhubarb Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This high initial heat helps to set the crust quickly, ensuring that it becomes beautifully golden and crisp while the filling begins to bubble.
Step 2: Mix the Fruit Filling
In a large bowl, combine the chopped rhubarb, halved cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together gently but thoroughly so that each piece is coated. This mixture will become the luscious, tangy-sweet heart of your cherry rhubarb pie.
Step 3: Prepare the Pie Crust
Roll out one pie crust and press it firmly into a 9-inch pie plate, making sure to smooth it evenly along the bottom and sides. This forms the sturdy and buttery shell that will cradle your flavorful filling.
Step 4: Add the Filling and Butter
Pour the cherry-rhubarb filling evenly into the crust. Scatter small pieces of butter on top—the butter melts into the filling as it bakes, lending a richer and silkier texture that enhances every forkful.
Step 5: Top with the Second Crust
Cover the pie with the second crust. You can either use a whole crust with several slits cut in the top to allow steam to escape or craft a lattice top for a rustic, eye-catching look. Press the edges together to seal, pinching or crimping them decoratively to finish the pie’s presentation.
Step 6: Egg Wash and Sugar Sprinkle
Brush the top crust with a beaten egg to achieve a beautiful golden color and a slight sheen. If you want that little extra sparkle and crunch, sprinkle the surface lightly with coarse sugar before baking.
Step 7: Bake to Perfection
Bake the pie first at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes. You’ll know it’s ready when the crust is a warm golden brown and the fruity filling is bubbling exuberantly.
Step 8: Cool Before Serving
Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set properly, making every slice neat and keeping all the delicious juices perfectly in place.
How to Serve Cherry Rhubarb Pie Recipe
Garnishes
Serve your cherry rhubarb pie with a dollop of whipped cream or a scoop of vanilla ice cream for creamy contrast. A sprinkle of toasted almonds or a light dusting of powdered sugar can also add an attractive and tasty finishing touch.
Side Dishes
This pie pairs wonderfully with a simple fresh fruit salad or a light cup of herbal tea to balance its rich and tangy flavors. A scoop of creamy custard on the side can also elevate this dessert to a decadent treat.
Creative Ways to Present
Consider serving your pie in individual mini tart pans for a charming personal touch. You might also add fresh mint leaves or edible flower petals on the plate for visual appeal, making your Cherry Rhubarb Pie Recipe not just a treat to eat, but a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Store leftover pie in an airtight container or wrapped tightly with plastic wrap in the refrigerator. It will keep well for up to 4 days while maintaining its freshness and flavor.
Freezing
You can freeze your cherry rhubarb pie either before or after baking. Wrap it tightly in plastic wrap and then with aluminum foil to prevent freezer burn. Frozen pie is best enjoyed within 2 months for optimal taste and texture.
Reheating
Reheat slices in a 350°F (175°C) oven for about 15-20 minutes until warmed through and the crust crisps up beautifully again. Avoid the microwave to keep the crust from becoming soggy.
FAQs
Can I use frozen fruit for this Cherry Rhubarb Pie Recipe?
Absolutely! Frozen rhubarb and cherries work perfectly. Just thaw and drain any excess liquid to avoid a too-watery filling.
Is it necessary to use both granulated and brown sugar?
While you can use one type alone, combining granulated and brown sugar adds complexity to the sweetness and a hint of caramel flavor that complements the fruit beautifully.
How can I make the crust extra flaky?
Using cold butter and minimal handling of the dough helps keep the pastry flaky. Also, chilling the dough before rolling out can improve texture.
Can this pie be made gluten-free?
Yes, by substituting the regular pie crust with a gluten-free version, you can easily enjoy this Cherry Rhubarb Pie Recipe with dietary restrictions.
What’s the best way to prevent a soggy bottom crust?
Blind baking the bottom crust for a few minutes before adding the filling or using a pie shield to protect the edges during baking can help keep the crust crisp and firm.
Final Thoughts
This Cherry Rhubarb Pie Recipe is truly a celebration of summertime flavors wrapped up in a flaky, golden crust. It’s a dessert that’s easy enough for a weeknight twist but special enough for family gatherings or festive occasions. I promise once you try it, this pie will become a cherished favorite that you’ll find yourself returning to again and again. So, grab those rhubarb stalks and cherries, and let the baking begin!
Print
Cherry Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 9-inch pie (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Rhubarb Pie features a delightful balance of tart rhubarb and sweet cherries baked inside a flaky, buttery pie crust. Perfect for spring and summer, this classic fruit pie is topped with a golden crust brushed with egg wash and a sprinkle of coarse sugar for a sparkling finish.
Ingredients
Filling
- 1 1/2 cups fresh or frozen rhubarb, chopped
- 2 cups fresh or frozen sweet cherries, pitted and halved
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust and Topping
- 1 package refrigerated pie crusts (or homemade)
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling. In a large bowl, combine chopped rhubarb, pitted and halved cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit pieces are well coated with the sugar and cornstarch mixture, which will help thicken the filling as it bakes.
- Prepare the pie crust base. Roll out one pie crust and carefully fit it into a 9-inch pie plate, pressing it gently into the bottom and up the sides to form the shell for the filling.
- Add the filling. Pour the prepared cherry-rhubarb filling evenly into the crust-lined pie plate. Dot the filling surface with small pieces of butter to enhance flavor and add richness.
- Top the pie. Cover the filling with the second pie crust. You can place it whole and cut slits for steam to escape, or create an attractive lattice top. Crimp the edges of the pie crust to seal it.
- Apply egg wash and sugar. Beat the egg and brush it evenly over the top crust to create a glossy, golden finish. Optionally, sprinkle with coarse sugar for an added sparkle and texture.
- Bake the pie. Place the pie in the preheated oven and bake at 400°F (200°C) for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes until the filling is bubbly and the crust is golden brown.
- Cool before serving. Remove the pie from the oven and let it cool for at least 2 hours. This resting period allows the filling to set properly for clean slices when serving.
Notes
- For best results, use fresh fruit when in season, but frozen fruits can be used as well; make sure they are thawed and drained to reduce excess moisture.
- Use refrigerated pie crusts for convenience, or homemade crust for a more traditional flavor and texture.
- Allow the pie to cool completely so the filling thickens and won’t run when sliced.
- Adjust sugar quantities if using particularly tart rhubarb or cherries for sweetness balance.
- The coarse sugar on top is optional but adds a lovely crunch and decorative finish.
