Description
This Cherry Rhubarb Pie is the perfect sweet-tart dessert, bursting with juicy cherries and tangy rhubarb tucked into a flaky, buttery crust. A nostalgic treat that’s perfect for summer picnics, holiday dinners, or anytime you crave a classic homemade pie! 🍒🥧 #CherryPie #RhubarbRecipes #HomemadePie #SummerDesserts #BakingLove
Ingredients
Scale
- 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
- 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 your oven to 400°F (200°C).
- In a large bowl, combine the rhubarb, cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla. Toss until well coated.
- Roll out one pie crust into a 9-inch pie plate and press it into the bottom and sides.
- Pour the cherry-rhubarb filling into the crust, spreading evenly. Dot with small pieces of butter.
- Top with the second crust, either whole with slits cut for steam or as a lattice top. Crimp the edges to seal.
- Brush the top crust with a beaten egg and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 30-35 minutes until the filling is bubbly and the crust is golden.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- If using frozen fruit, thaw and drain well before using to prevent a soggy pie.
- Add a pinch of cinnamon or nutmeg to the filling for extra warmth and depth.
- Place a baking sheet under the pie in the oven to catch any juices that bubble over.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg