Cherry Rhubarb Pie

Hey, friend! Let’s bake a Cherry Rhubarb Pie that’s like a sweet-tart love letter to summer! Picture a flaky, golden crust cradling a vibrant filling of juicy cherries and tangy rhubarb, all woven together with a touch of sugar and a hint of warmth from cinnamon. Each slice is a burst of ruby-red goodness, with that perfect balance of sweet and puckery that makes your taste buds dance. I’m absolutely obsessed with making this pie when I want to celebrate the season or wow a crowd at a picnic or holiday table. Inspired by recipes from Sally’s Baking Addiction and King Arthur Baking, this pie is easier than it looks and guaranteed to steal the show. Trust me, your kitchen’s about to smell like a cozy orchard—let’s grab that rolling pin and get baking!

Why You’ll Love Cherry Rhubarb Pie

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re serving it warm with a scoop of vanilla ice cream for a family barbecue, gifting a slice to a neighbor, or savoring it with coffee on a quiet afternoon, this pie is versatile enough to fit the occasion. Here’s why it’s a favorite:

• Versatile: Perfect for summer gatherings, holiday desserts, or as a cozy treat any time of year. It’s a showstopper at potlucks or a sweet end to a weeknight meal.
• Budget-Friendly: Uses seasonal cherries and rhubarb (or frozen if out of season), with pantry staples like flour and sugar keeping costs low.
• Quick and Easy: Straightforward steps that even beginner bakers can handle. Prep the filling and crust in about 30 minutes, then let the oven do the rest.
• Customizable: Easy to tweak with spices or crust designs. Add a lattice top, swap in almond extract, or sprinkle in extra zest to make it yours.
• Crowd-Pleasing: A guaranteed hit with both kids and adults. The sweet-tart combo is a nostalgic winner that has everyone reaching for another slice.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Cherry Rhubarb Pie

Here’s the magic of this pie—it transforms simple ingredients into a vibrant, comforting dessert that’s pure summer in every bite. Let’s break it down:

All-Purpose Flour

The backbone of the flaky, buttery crust, giving it structure and tenderness. Keep it chilled for the best results.

Unsalted Butter

Cold and cubed, it creates those irresistible flaky layers in the crust and adds richness to the filling.

Salt

A pinch in the crust and filling enhances all the flavors, balancing the sweetness and tartness.

Ice Water

Keeps the dough cold and binds it together without making it tough, ensuring a perfect, workable crust.

Fresh Cherries

Pitted and juicy, they bring sweet, fruity depth to the filling. Frozen cherries work too—just thaw and drain well.

Rhubarb

Tart and tangy, it adds a zesty contrast to the cherries. Fresh is best, but frozen rhubarb is a great substitute.

Granulated Sugar

Sweetens the filling, balancing the rhubarb’s tartness and creating a juicy, syrupy texture.

Cornstarch

Thickens the filling, ensuring it’s sliceable without being runny, giving you that perfect pie texture.

Lemon Juice

A splash brightens the flavors, enhancing the cherries and rhubarb with a subtle citrusy lift.

Cinnamon

A pinch adds warm, cozy depth to the filling, making it feel like a hug in pie form.

Vanilla Extract

A touch rounds out the flavors, adding a smooth, sweet note to the fruit filling.

Egg (Optional)

Beaten with water for an egg wash, it gives the crust a glossy, golden finish. Milk works as a substitute.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 400°F. Place a baking sheet in the oven to heat up—this catches drips and helps the bottom crust crisp. A 9-inch pie dish is your go-to for this recipe.

Combine Ingredients

For the crust, in a large bowl, mix flour and salt. Cut in cold, cubed butter with a pastry cutter or your fingers until pea-sized crumbs form. Add ice water, 1 tablespoon at a time, mixing until the dough just holds together. Divide into two discs, wrap, and chill for 30 minutes. For the filling, in a large bowl, toss pitted cherries, chopped rhubarb, sugar, cornstarch, lemon juice, cinnamon, and vanilla until evenly coated. This creates the flaky crust and vibrant filling that’s pure magic.

Prepare Your Cooking Vessel

Lightly flour a clean surface for rolling the dough. Grease the pie dish lightly with butter or cooking spray to ensure easy release after baking.

Assemble the Dish

Roll out one dough disc to a 12-inch circle and fit it into the pie dish, trimming excess to a 1-inch overhang. Pour the cherry-rhubarb filling into the crust, spreading evenly. Dot with 1 tablespoon butter for extra richness. Roll out the second disc and place over the filling as a full top crust or cut into strips for a lattice design. Crimp or flute the edges to seal. Brush with egg wash (if using) for a golden shine.

Cook to Perfection

Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes. Reduce the oven to 375°F and bake for 40–50 minutes more, until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover with a pie shield or foil after 30 minutes.

Finishing Touches

Remove from the oven and let the pie cool on a wire rack for at least 3 hours to set the filling—this makes slicing clean and easy. Dust with powdered sugar or garnish with a sprig of mint for a pretty touch.

Serve and Enjoy

Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Each slice is a perfect blend of flaky crust and juicy, sweet-tart filling—pure bliss!

Nutrition Facts

Servings: 8
Calories per serving: 380 kcal

Preparation Time

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes (plus 3 hours cooling)

How to Serve Cherry Rhubarb Pie

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Fresh Salads: Pair with a light fruit salad of berries and mint to echo the pie’s fruity notes, perfect for a summer dessert spread.
• Crusty Bread: Skip the bread and serve with a scoop of vanilla or cinnamon ice cream that melts into the warm pie—heavenly!
• Creamy Accompaniments: A dollop of whipped cream or a drizzle of crème fraîche adds a creamy contrast to the tart filling.
• Vegetable Sides: Not a veggie moment, but a handful of roasted almonds on the side adds a nutty crunch to complement the pie.
• As a Standalone: This pie shines solo, sliced and served on a pretty plate with a dusting of powdered sugar for a classic presentation.

Presentation matters too! Slice the pie and serve on a rustic pie stand or colorful plates, with a scoop of ice cream nestled beside each piece. A sprig of mint or a drizzle of caramel sauce makes it Instagram-worthy.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Prep Ahead: Make the dough up to 2 days ahead and refrigerate, or freeze for up to 3 months. Prep the filling a day ahead and store in the fridge.
• Spice It Up: Add a pinch of nutmeg or cardamom to the filling for a warm twist, or mix in 1 teaspoon almond extract for a nutty note.
• Dietary Adjustments: Use gluten-free flour for a GF crust. For a vegan version, swap butter for vegan margarine and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for the wash.
• Storage Tips: Store leftover pie covered at room temp for 1 day or in the fridge for up to 4 days. Reheat slices in a 350°F oven for 10 minutes to revive the crust.
• Double the Batch: Make two pies by doubling the recipe—bake one now and freeze the other (unbaked) for up to 3 months. Bake from frozen, adding 10–15 minutes.

FAQ Section

Q1: Can I substitute fresh cherries with frozen?
A1: Absolutely! Thaw and drain frozen cherries well to avoid excess liquid. Same goes for frozen rhubarb—just pat dry before mixing.

Q2: Can I make this dish ahead of time?
A2: Yes, it’s a great make-ahead recipe. Prep the dough and filling up to a day ahead, refrigerate, and assemble before baking. Or bake the pie a day ahead and store covered.

Q3: How do I store leftovers?
A3: Store covered at room temp for 1 day or in the fridge for up to 4 days. Reheat slices in a 350°F oven for 10 minutes to crisp the crust.

Q4: Can I freeze this dish?
A4: Yes! Freeze the unbaked pie for up to 3 months. Wrap tightly in plastic and foil, then bake from frozen at 375°F for 70–80 minutes. Baked pies can also be frozen for 2 months.

Q5: What’s the best way to reheat this dish?
A5: Reheat slices in a 350°F oven for 10 minutes to keep the crust flaky. Microwaving works (30 seconds), but the crust may soften.

Q6: Can I double the recipe?
A6: Definitely! Double the ingredients to make two 9-inch pies. Perfect for large gatherings or gifting one to a friend.

Q7: Can I use a store-bought crust?
A7: You bet! A store-bought pie crust saves time and works great. Just follow the package instructions for blind baking or filling.

Q8: Why is my pie filling runny?
A8: Runny filling can happen if the cornstarch is under-measured or the pie isn’t cooled long enough. Use the full amount of cornstarch and cool for at least 3 hours.

Q9: Can I skip the rhubarb?
A9: Yes! Make a cherry-only pie by doubling the cherries and reducing the sugar slightly (since rhubarb is tart). Adjust cornstarch to 3 tablespoons.

Q10: Can I add other fruits?
A10: Totally! Mix in 1 cup of blueberries or raspberries for a berry twist. Keep the total fruit amount the same and adjust sugar to taste.

Conclusion

This Cherry Rhubarb Pie is your ticket to a dessert that’s as heartwarming as it is delicious, capturing the essence of summer in every flaky, juicy bite. The sweet-tart cherry-rhubarb filling and buttery crust are a match made in pie heaven, perfect for everything from casual picnics to festive holiday tables. Your love for vibrant, crowd-pleasing recipes like Parmesan Crusted Chicken and Zucchini and Yellow Squash Au Gratin tells me this pie will be a new favorite. It’d even be a stellar addition to a road trip dessert spread (nod to your Tennessee Road Trip Snack vibes—just keep it cool!). Bake this beauty, serve it with a smile, and let me know in the comments how it turns out—I’m dying to hear if you went lattice or spiced it up. Happy baking, friend!

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