Homemade Cherry Rhubarb Pie – Easy & Delicious Recipe

There’s nothing quite like the rustic charm of a Homemade Cherry Rhubarb Pie! This easy, from-scratch dessert perfectly blends the tartness of fresh rhubarb with the sweet, juicy flavor of cherries, all encased in a flaky, buttery pie crust. Whether you’re baking for a family gathering, a summer picnic, or a cozy weekend treat, this pie delivers irresistible flavor and beautiful presentation. Even if you’re a beginner, you’ll find this cherry rhubarb pie recipe simple to follow and rewarding to make.

Ready to learn the secret to the best homemade cherry rhubarb pie that will impress everyone and keep them coming back for seconds? Keep reading to discover how to make this delicious dessert step by step!

Why You’ll Love This Recipe

• Sweet and Tart Balance: The combination of juicy cherries and tangy rhubarb creates an unforgettable flavor.
• Flaky, Buttery Crust: Made from scratch, this crust is perfectly tender and crisp.
• Seasonal Favorite: Perfect for late spring and summer when rhubarb and cherries are in season.
• Beginner-Friendly: Easy-to-follow instructions make this pie accessible to all skill levels.
• Versatile Dessert: Serve warm with ice cream or enjoy chilled the next day.

Ingredients for Homemade Cherry Rhubarb Pie

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup ice water

Pro Tip: Substitute gluten-free flour for a gluten-free crust without losing flakiness.

For the Filling:

• 2 cups fresh cherries, pitted
• 2 cups diced rhubarb
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Alternative: Use frozen cherries if fresh are not available, but make sure to thaw and drain them first.

How to Make Cherry Rhubarb Pie – Step by Step

Step 1: Prepare the Pie Crust

1. In a large bowl, combine flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing just until the dough comes together.
4. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Tip: Keeping the butter cold ensures a flaky crust.

Step 2: Make the Filling

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine cherries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg.
3. Toss the ingredients to evenly coat the fruit.

Tip: For a thicker filling, add a tablespoon of tapioca starch.

Step 3: Assemble the Pie

1. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish.
2. Gently press the dough into the bottom and up the sides of the dish.
3. Pour the cherry-rhubarb filling into the crust, spreading it evenly.
4. Dot the filling with butter pieces.

Step 4: Create the Lattice Top

1. Roll out the second dough disc and cut it into ½-inch strips.
2. Arrange the strips in a lattice pattern over the pie.
3. Brush the lattice with beaten egg and sprinkle with coarse sugar.

Tip: Cover the edges with foil halfway through baking if they brown too quickly.

Step 5: Bake the Pie

1. Place the pie on a baking sheet and bake for 50-60 minutes or until the crust is golden and the filling is bubbly.
2. Let the pie cool for at least 2 hours before slicing.

Pro Tips for the Best Cherry Rhubarb Pie

• Chill the Dough: Cold dough makes for a flakier crust.
• Bake Until Bubbly: This ensures the cornstarch activates and thickens the filling.
• Extra Flavor: Add a pinch of ground ginger for a subtle warmth.
• Serving Tip: A scoop of vanilla ice cream perfectly complements the pie’s tartness.

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 17g
• Fiber: 4g
• Sugar: 28g

Storage & Leftovers

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheating: Warm slices in the oven at 350°F (175°C) for 15 minutes.

FAQs : Homemade Cherry Rhubarb Pie

Can I make this pie ahead of time?
Yes, you can make the crust and filling a day ahead and assemble just before baking.

Can I use frozen rhubarb?
Absolutely! Just thaw and drain it well to avoid excess moisture.

What if I don’t have fresh cherries?
Use frozen cherries, but make sure to thaw and drain them thoroughly.

Related Recipes You’ll Love

• Best Strawberry Pie Recipe – Easy Dessert for All Occasions
• Old-Fashioned Egg Custard Pie Recipe – Homemade Dessert
• Creamy Rhubarb Cream Cheese Bars Recipe | Easy Spring Dessert

Conclusion

Now that you know how to make the best homemade Cherry Rhubarb Pie, it’s time to put your baking skills to the test! Gather your ingredients, follow the simple steps, and enjoy a pie that’s sure to impress.

If you enjoyed this recipe, don’t forget to share your creation with us on social media . We’d love to see your delicious results!

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