Cherry Rhubarb Pie

Get ready to fall head over heels for Cherry Rhubarb Pie—a sweet-tart masterpiece that screams summer in every single bite! This beauty combines juicy cherries, tangy rhubarb, and a buttery, flaky crust for a pie that’s bright, bold, and totally irresistible. Whether you’re baking for a holiday, a backyard BBQ, or just because you need a slice of happiness, this pie is a guaranteed showstopper.

Let’s dive into the deliciousness!

Why You’ll Love Cherry Rhubarb Pie

Perfect Sweet-Tart Balance: Sweet cherries mellow out rhubarb’s tang for the most amazing filling.

Flaky, Buttery Crust: Homemade or store-bought—either way, a golden crust wraps it all up beautifully.

Gorgeous Color: That vibrant pink-red filling is basically edible art.

Crowd-Pleasing: It’s a classic everyone will love—pie traditionalists and adventurous eaters alike.

Simple Ingredients: Nothing fancy, just fresh fruit and pantry basics.

Ingredients

You’ll need:

Cherries (fresh or frozen, pitted): Sweet or tart cherries both work—just adjust the sugar if needed.

Rhubarb (fresh, diced): Choose stalks that are firm and brightly colored.

Granulated Sugar: Balances the tartness and brings out the fruit’s natural sweetness.

Cornstarch: Thickens the juicy filling so it’s perfectly sliceable.

Lemon Juice: Brightens all the flavors.

Vanilla Extract: Adds a cozy warmth to the filling.

Pie Crusts (top and bottom): Homemade or store-bought—your choice!

Egg (for egg wash): Makes the crust shiny and golden.

Coarse Sugar (optional): For sprinkling on top for a little sparkle and crunch.

Instructions

Prep Your Ingredients:

• Preheat your oven to 400°F (200°C).
• If using fresh cherries, pit them. Dice the rhubarb into small ½-inch pieces.

Make the Filling:

• In a large bowl, toss the cherries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10–15 minutes so the juices start to release.

Assemble the Pie:

• Roll out your bottom pie crust and gently place it in a 9-inch pie plate. Pour in the filling (including any juices).
• Top with the second crust (full cover, lattice, or cutouts—your call!). Trim and crimp the edges.
• Brush the top crust with beaten egg and sprinkle with coarse sugar if using.

Bake:

• Place the pie on a baking sheet to catch any drips.
• Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 35–45 minutes until the crust is golden and the filling is bubbly.

Cool:

• Let the pie cool completely (at least 2 hours) before slicing so the filling can set.

Nutrition Facts

(Approximate per slice, based on 8 slices)
Serving Size: 1 slice
Calories: 370
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg

Preparation Time

Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3.5 hours

How to Serve Cherry Rhubarb Pie

Classic: Serve a slice warm or at room temperature.

With Ice Cream: Vanilla ice cream melting into the pie = pure magic.

With Whipped Cream: A big, fluffy dollop never hurt anybody.

As Breakfast: Honestly, pie for breakfast is self-care.

Additional Tips

• Juicy Filling? If your fruit is extra juicy, add a little extra cornstarch (up to 3 tablespoons total).
• Lattice Top: Shows off the gorgeous filling and helps some steam escape.
• Protect Your Crust: Use a pie shield or foil to prevent the edges from over-browning.
• Frozen Fruit: If using frozen cherries or rhubarb, don’t thaw—just toss them frozen with the other filling ingredients.

FAQ Section

Q1: Can I use all frozen fruit?
A1: Yes! Just use them straight from the freezer and adjust baking time slightly if needed.

Q2: How do I prevent a soggy bottom crust?
A2: Bake the pie on a lower oven rack and use a metal pie dish if possible—it conducts heat better!

Q3: Can I make this pie ahead of time?
A3: Definitely. Make and bake the day before, then let it sit at room temperature.

Q4: How should I store leftovers?
A4: Cover loosely with foil and keep at room temp for up to 2 days, or refrigerate for up to 5 days.

Q5: Can I freeze Cherry Rhubarb Pie?
A5: Yes! Freeze the baked pie tightly wrapped for up to 3 months. Thaw overnight in the fridge before serving.

Q6: Can I make it vegan?
A6: Absolutely—use a vegan pie crust and brush the top with plant milk instead of egg wash.

Q7: Can I make mini pies instead?
A7: Totally! Just adjust the baking time (around 20–30 minutes for mini pies).

Q8: Is it better to use sweet or tart cherries?
A8: Either! Tart cherries will give you a sharper flavor; sweet cherries will be, well, sweeter! Adjust the sugar accordingly.

Q9: Should I peel rhubarb?
A9: Nope! If it’s young and tender, no peeling is needed. If it’s older and stringy, you can peel a little.

Q10: What can I substitute if I don’t have rhubarb?
A10: Strawberries make a great substitute for rhubarb if you want a different twist!

Conclusion

Cherry Rhubarb Pie is pure old-fashioned comfort with a twist—bright, bold, and beautiful. It’s a reminder that simple, fresh ingredients can make magic together. Whether you serve it at a summer picnic, a holiday dinner, or just because you’re craving something cozy and nostalgic, this pie is sure to steal the show (and your heart).

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