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
Scale
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.
