If you are looking for a delightful balance of tart and sweet with a touch of old-fashioned charm, this Cherry Rhubarb Pie Recipe will instantly become your new favorite dessert to bake and share. With its vibrant ruby-red filling bubbling beneath a golden, flaky crust, this pie captures the very essence of summer’s best flavors in every bite. The rhubarb’s tangy punch perfectly complements the natural sweetness of ripe cherries, making this a refreshingly unique and irresistibly cozy treat.
Ingredients You’ll Need
Gathering the right ingredients for this Cherry Rhubarb Pie Recipe is refreshingly simple, yet every item plays an essential role in building layers of flavor, texture, and color that make the pie so memorable.
- 1 1/2 cups chopped rhubarb: Provides a tart, crisp foundation that balances the sweetness perfectly.
- 2 cups pitted and halved cherries: Adds juicy bursts of natural sweetness and lovely color.
- 3/4 cup granulated sugar: Sweetens the filling evenly without overpowering the fruit.
- 1/4 cup brown sugar: Gives depth with its caramel notes and extra moisture.
- 3 tablespoons cornstarch: Thickens the filling so it sets beautifully when baked.
- 1 tablespoon lemon juice: Brightens the flavors and balances the sugars.
- 1 teaspoon vanilla extract: Brings a warm, aromatic undertone to the fruit mix.
- Pie crusts (refrigerated or homemade): The flaky shells that cradle the luscious filling.
- 1 tablespoon butter, cut into small pieces: Melts over the filling adding richness and gloss.
- 1 egg (for egg wash): Ensures that golden sheen on the crust that looks irresistible.
- 1 tablespoon coarse sugar (optional): Sprinkled on top for added crunch and sparkle.
How to Make Cherry Rhubarb Pie Recipe
Step 1: Prepare your ingredients
Start by preheating your oven to 400°F (200°C) so it is ready when the pie goes in. While it warms, combine chopped rhubarb, halved cherries, granulated and brown sugars, cornstarch, lemon juice, and vanilla extract in a large bowl. Toss gently but thoroughly until all fruit is evenly coated, setting the stage for a perfectly balanced filling.
Step 2: Assemble the crust
Roll out one of the pie crusts and carefully press it into a 9-inch pie plate, making sure it evenly lines the bottom and sides. This flaky base is going to hold that gorgeous cherry rhubarb filling and needs to be snug yet not overstretched, so it bakes up crisp and tender.
Step 3: Add the filling
Pour your mixed cherry and rhubarb filling into the crust, spreading it out evenly to every corner. Dot the top with little pieces of butter; these will melt and add a silky richness, enhancing every spoonful.
Step 4: Top crust magic
Cover the filling with your second crust. You can leave it whole, cutting slits to vent steam, or get creative with a lattice pattern that shows off the vibrant filling peeking through. Then, crimp the edges to seal all those fabulous ingredients inside.
Step 5: Egg wash and bake
Brush the entire top crust with a beaten egg to develop that inviting golden color. For a final touch, sprinkle coarse sugar on top to add a delightful crunch and sparkle. Place the pie in the oven, baking at 400°F for 20 minutes to kickstart the crust browning. Then lower the heat to 350°F (175°C) and continue baking for another 30 to 35 minutes until the filling bubbles beautifully and the crust boasts a rich golden hue.
Step 6: Cool and set
Once out of the oven, patience is key! Let the pie cool for at least two hours. This wait allows the filling to thicken and set perfectly, delivering a clean slice packed with that luscious cherry rhubarb flavor.
How to Serve Cherry Rhubarb Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream absolutely transforms this pie into a dessert experience that feels both indulgent and comforting. Fresh mint leaves or a light dusting of powdered sugar can add a lovely finishing touch that elevates presentation and taste.
Side Dishes
Pairing this pie with a cup of hot coffee or a mellow herbal tea makes for a cozy afternoon treat. If you want to keep things light, consider a crisp green salad or a cheese platter alongside for a beautiful balance between sweet and savory.
Creative Ways to Present
For a charming twist, try serving individual portions in small ramekins baked with the same filling and topped with mini pie crust lids. Alternatively, layering a scoop of pie filling over yogurt and granola creates an unexpected, delightful parfait inspired by this Cherry Rhubarb Pie Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh pie, cover any leftovers tightly with plastic wrap or foil and keep them refrigerated. Properly stored, the pie retains its texture and flavor for up to four days, making it perfect for indulging again or sharing with friends.
Freezing
If you want to make this pie in advance, it freezes beautifully. Assemble completely but do not bake; wrap tightly with plastic and foil, then freeze for up to two months. When ready, bake straight from frozen, adding extra baking time as needed, and enjoy that fresh-baked aroma anytime.
Reheating
To warm up slices of your cherry rhubarb pie, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. This keeps the crust crisp and the filling warm, reviving just-baked greatness without sogginess.
FAQs
Can I use frozen fruit for this Cherry Rhubarb Pie Recipe?
Absolutely! Frozen rhubarb and cherries work wonderfully and offer convenience when fresh fruit isn’t available. Just make sure to thaw and drain any excess juice to prevent a soggy crust.
What type of pie crust is best for this recipe?
A flaky, buttery pie crust complements this filling beautifully. You can use store-bought refrigerated crusts for ease or homemade pastry for a personal touch. Both yield delicious results.
How do I know when the pie is fully baked?
Look for a golden brown crust and bubbly filling visible through vents or lattice. The bubbling indicates the cornstarch has set the fruit juices, ensuring a perfectly thick filling.
Can I make this pie vegan?
Yes, swap out the butter with a plant-based alternative and use a vegan pie crust. For the egg wash, a simple brush of plant-based milk mixed with maple syrup can mimic the golden finish.
How tart is this Cherry Rhubarb Pie Recipe?
This pie offers a beautiful balance of tart and sweet. The rhubarb brings a bright tang, while the cherries and sugars smooth it out. If you prefer sweeter, adjust sugar slightly to taste.
Final Thoughts
There is something truly special about a homemade Cherry Rhubarb Pie Recipe that brings both nostalgia and joy to the table. Its lively flavors and comforting textures make it a dessert worth mastering and sharing often. Next time you crave a pie that truly sings with seasonal goodness, treat yourself and your loved ones to this beautiful bake—you won’t regret it.
Print
Cherry Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cherry Rhubarb Pie combines tart rhubarb and sweet cherries in a luscious filling encased in a flaky, buttery pie crust. Baked to golden perfection, the pie balances vibrant fruit flavors with a perfectly crisp top crust, making it a delightful dessert for any occasion.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the chopped rhubarb, pitted and halved cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss everything until the fruit is evenly coated with the sugar and cornstarch mixture.
- Prepare Pie Crust Base: Roll out one pie crust and fit it into a 9-inch pie plate, pressing it firmly against the bottom and sides to create the base shell.
- Add Filling and Butter: Pour the cherry-rhubarb filling evenly into the crust-lined pie plate. Dot the filling with small pieces of butter to enrich the flavor and help create a glossy filling.
- Top Crust: Place the second pie crust over the filling. You can leave it whole with slits cut into the top to vent steam or create a decorative lattice. Seal the edges by crimping them to prevent leaks during baking.
- Apply Egg Wash and Sugar: Beat the egg and brush it over the top crust to give it a golden shine once baked. Sprinkle with coarse sugar if you desire a sparkling, crunchy finish.
- Bake: Bake the pie at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another 30 to 35 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool: Allow the pie to cool for at least 2 hours before slicing. This resting time helps the filling set properly for clean, neat slices.
Notes
- Using frozen fruit is fine; just thaw and drain excess liquid before mixing with sugar and cornstarch to prevent a watery filling.
- For a flakier crust, use homemade pie crust or refrigerate the store-bought one before rolling out.
- The coarse sugar topping is optional but adds lovely texture and sparkle to the baked pie.
- Ensure the pie cools completely before slicing to avoid a runny filling.
- This pie pairs beautifully with vanilla ice cream or whipped cream for an extra indulgent treat.
