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.
Homemade Cherry Rhubarb Pie – optimalrecipes.com
How to Make Cherry Rhubarb Pie – Step by Step
Step 1: Prepare the Pie Crust
In a large bowl, combine flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add ice water, mixing just until the dough comes together.
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
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine cherries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg.
Toss the ingredients to evenly coat the fruit.
Tip: For a thicker filling, add a tablespoon of tapioca starch.
Step 3: Assemble the Pie
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish.
Gently press the dough into the bottom and up the sides of the dish.
Pour the cherry-rhubarb filling into the crust, spreading it evenly.
Dot the filling with butter pieces.
Step 4: Create the Lattice Top
Roll out the second dough disc and cut it into ½-inch strips.
Arrange the strips in a lattice pattern over the pie.
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
Place the pie on a baking sheet and bake for 50-60 minutes or until the crust is golden and the filling is bubbly.
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.
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!
A delicious homemade Cherry Rhubarb Pie featuring a flaky, buttery crust and a sweet-tart filling made from fresh cherries and rhubarb. Perfect for family gatherings and cozy desserts.
Ingredients
Scale
2 ½ cups all-purpose flour
1 cup unsalted butter, cold and cubed
1 tablespoon sugar
½ teaspoon salt
½ cup ice water
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)
Instructions
In a large bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, stirring just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine cherries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Toss to coat the fruit evenly.
On a lightly floured surface, roll out one of the dough discs to fit a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish.
Pour the fruit filling into the crust and dot with butter.
Roll out the second dough disc and cut into strips. Create a lattice pattern over the pie. Brush the lattice with the beaten egg and sprinkle with coarse sugar.
Bake for 50-60 minutes or until the crust is golden and the filling is bubbly. Cover the edges with foil halfway through baking if they brown too quickly.
Let the pie cool for at least 2 hours before slicing.
Notes
Keep the butter cold for a flaky crust.
Use fresh or frozen cherries, but drain frozen cherries well.
Add a pinch of ground ginger for extra warmth.
For a thicker filling, add a tablespoon of tapioca starch.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
