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Cherry Rhubarb Pie

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A perfect blend of sweet cherries and tart rhubarb nestled in a flaky, buttery crust — a vibrant and juicy pie that tastes like summer!

Ingredients

Scale
  • 2 cups fresh or frozen rhubarb, chopped
  • 2 cups fresh or frozen sweet cherries, pitted and halved
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 double pie crust (store-bought or homemade)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, combine chopped rhubarb and cherries. Add the sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well to coat everything evenly. Let the mixture sit while you prepare the crust.
  2. Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust, spreading it out evenly. Roll out the second pie crust and either cover the pie fully (cutting slits for ventilation) or cut into strips and weave into a lattice top. Crimp the edges to seal.
  3. In a small bowl, beat the egg with water to create an egg wash. Brush the top crust or lattice with egg wash. Sprinkle with coarse sugar, if using.
  4. Place the pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 30–40 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
  5. Let the pie cool for at least 2–3 hours to allow the filling to set properly. Serve with whipped cream or vanilla ice cream if desired.

Notes

  • If using frozen fruit, do not thaw — toss with an additional tablespoon of cornstarch.
  • If using sour cherries instead of sweet, add an extra 1/4 cup of sugar to balance the tartness.
  • For extra flavor, add a pinch of cinnamon to the filling.

Nutrition

Find it online: https://easyfoodflash.com/cherry-rhubarb-pie/