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Cherry Rhubarb Pie

This homemade cherry rhubarb pie combines the tartness of rhubarb with the sweet juiciness of cherries, making it a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Pie
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Pie Crust

  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup chilled unsalted butter, cut into pieces
  • 6-8 tablespoons ice water Adjust to get the right dough consistency

For the Filling

  • 2 cups fresh or frozen cherries, pitted
  • 2 cups rhubarb, sliced
  • 1 cup granulated sugar Adjust based on the tartness
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter, to dot
  • 1 unit egg, beaten (for egg wash)

Instructions
 

Make the Pie Crust

  • In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter pieces and mix until the texture resembles coarse crumbs.
  • Gradually add in the ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together.
  • Divide the dough in half, shape into disks, wrap them in plastic wrap, and refrigerate for at least one hour.

Prepare the Filling

  • In another bowl, mix together the cherries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Let this mixture sit for about 15 minutes to allow the flavors to meld.

Preheat and Roll

  • Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of the pie dough into a circle that fits your pie pan.
  • Place it gently into the pan, ensuring it covers the edges.

Fill and Seal

  • Pour the cherry-rhubarb mixture into the crust and dot with little pieces of butter.
  • Roll out the second disk of dough and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few slits in the top crust to let the steam escape.

Bake Away

  • Brush the top crust with the beaten egg for a beautiful golden finish.
  • Bake in the preheated oven for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 45–50 minutes until bubbly and golden brown.

Let It Chill

  • Allow the pie to cool for at least 2 hours before slicing.

Notes

Feel free to mix and match fruits, and remember to chill the dough for a flaky crust. Store leftovers tightly in the fridge for up to three days.
Keyword Cherry Pie, Dessert Recipe, Homemade Pie, Rhubarb Pie, Summer Dessert