Delicious Rhubarb Cherry Pie Recipe

Rhubarb Cherry Pie is a classic dessert that perfectly captures the essence of summer. This pie combines the tangy flavor of rhubarb with the sweet juiciness of cherries, resulting in a delightful contrast that’s both refreshing and satisfying. Whether you’re hosting a summer picnic or just want to enjoy a delicious treat at home, this pie is sure to impress.

Ingredients for Rhubarb Cherry Pie

For the Crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into small cubes
• ¼ cup granulated sugar
• ½ teaspoon salt
• 6 to 8 tablespoons ice water

For the Filling:

• 2 cups fresh rhubarb, chopped into ½-inch pieces
• 2 cups fresh cherries, pitted and halved
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces

For the Top Crust:

• 1 egg, beaten
• 1 tablespoon granulated sugar

How to Make Rhubarb Cherry Pie

1. Prepare the Crust:

1. In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water. The dough should be moist but not sticky.
3. Divide the dough into two equal portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour.

2. Prepare the Filling:

1. In a large mixing bowl, combine the chopped rhubarb, halved cherries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated with the sugar mixture. Set aside to let the flavors meld.

3. Roll Out the Dough:

1. On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and sides of the plate. Trim any excess dough hanging over the edges.
2. Roll out the second disk of dough into a similar-sized circle. This will be used for the top crust. You can also cut this dough into strips to create a lattice top if desired.

4. Assemble the Pie:

1. Preheat your oven to 400°F (200°C).
2. Pour the rhubarb and cherry filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
3. If using a whole top crust, place it over the filling and trim any excess dough. Pinch the edges of the crust together to seal, and cut a few slits in the top to allow steam to escape. If using a lattice top, weave the strips of dough over the filling and trim the excess, then pinch the edges to seal.

5. Bake the Pie:

1. Brush the top crust with the beaten egg and sprinkle with granulated sugar.
2. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
3. Allow the pie to cool completely before serving. This will help the filling set and make it easier to slice.

About the Main Ingredients

Rhubarb: Rhubarb is a perennial vegetable that has a tart flavor and is often used in desserts. Its bright red stalks add a vibrant color and a unique tanginess to pies. When using rhubarb, it’s important to remove any leaves, as they are toxic.

Cherries: Cherries are a sweet and juicy fruit that pairs wonderfully with the tartness of rhubarb. They add a rich flavor and a beautiful red hue to the pie. You can use either sweet or tart cherries, depending on your preference.

Cornstarch: Cornstarch is used as a thickening agent for the pie filling. It helps to create a smooth, cohesive filling by absorbing excess moisture and preventing the pie from becoming too runny.

Lemon Juice: Lemon juice adds a touch of acidity that balances the sweetness of the cherries and the tartness of the rhubarb. It also helps to brighten the overall flavor of the pie.

Vanilla Extract: Vanilla extract enhances the natural flavors of the fruit and adds a subtle, sweet aroma to the pie.

Butter: Butter is added to the filling to enrich its flavor and provide a nice, creamy texture. It also helps to thicken the filling slightly as it melts during baking.

Enjoy making and indulging in this Rhubarb Cherry Pie—it’s a timeless recipe that brings together some of the best flavors of summer!