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
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 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.
