Get ready to indulge in the delightful flavors of a homemade Cherry Rhubarb Pie! This classic dessert is a spring and summer specialty that’s perfect for family gatherings or quiet evenings at home. With its flaky, buttery crust and a sweet-tart filling made from fresh cherries and rhubarb, it offers a snack that excites the taste buds with every bite. What truly sets this pie apart is the balance of sweetness from the cherries and the tanginess from the rhubarb, creating a symphony of flavors that simply can’t be resisted.
Crafting this pie isn’t just about satisfying your sweet tooth; it’s also an incredibly rewarding experience. As the aroma fills your kitchen while it bakes, your home transforms into the perfect cozy retreat that welcomes everyone in. Plus, it’s an excellent way to put your cooking skills to work. Whether you’re a seasoned baker or just starting to explore the world of desserts, this Cherry Rhubarb Pie recipe is approachable and yields magnificent results.
What’s even better is that you can easily customize this pie to fit your preferences or dietary needs. With its vegetarian designation, it appeals to a wide array of eaters, making it a fantastic dessert option for any occasion. Grab your ingredients and let’s whip up a pie that will steal the spotlight at your next gathering!
Why You’ll Love This Homemade Cherry Rhubarb Pie
- Flavor Explosion: The combination of sweet cherries and tart rhubarb creates a delightful flavor contrast.
- Homemade Goodness: There’s something special about a pie made from scratch, especially one with a buttery, flaky crust.
- Versatile Serve: This pie can be served warm, cold, or with a scoop of ice cream for an extra treat.
- Family Tradition: It’s a fantastic way to create cherished memories with loved ones over dessert.
- Easy to Customize: Adjust the filling ingredients to appeal to different taste preferences.
Preparation Phase & Tools to Use
Your preparation phase is crucial for ensuring that your Cherry Rhubarb Pie turns out perfectly delicious. Start by gathering all your ingredients and measuring them out. Having everything ready will make the cooking process smoother and more enjoyable. You’ll need a large mixing bowl for combining the crust ingredients, a rolling pin to roll out the dough, and a 9-inch pie dish to bake your creation in.
Make sure to have a clean, flat surface for rolling out your dough, as this will make it easier to transfer to the pie dish. A pastry cutter is handy for incorporating the butter into the flour, but you can also use your hands or a fork. And don’t forget a sharp knife for cutting the lattice strips. Finally, keep a baking sheet on hand to catch any drips from the pie while it bakes. It’s all about creating the right environment to make your pie-making experience a success!
Ingredients
- 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
Step 1: Make the Pie Dough
Start by preparing your pie crust. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Then, gradually add the ice water, mixing just until the dough begins to come together. Be careful not to overmix. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least an hour to firm up.
Step 2: Prepare the Filling
While the dough chills, prepare the fruit filling. In a separate mixing bowl, combine the pitted cherries and diced rhubarb. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss everything together gently until the fruit is evenly coated with the sweet mixture. This step is essential, as it helps to balance the flavors and ensure the filling thickens as it cooks.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Take out one of the dough discs from the refrigerator and on a lightly floured surface, roll it out to fit your 9-inch pie pan. Carefully transfer this crust into the pie dish, pressing it against the bottom and up the sides. Pour the fruit filling into the crust and dot the top with small pieces of butter for added richness.
Step 4: Create the Lattice Top
Roll out the second dough disc just like the first, and using a sharp knife or pastry wheel, cut it into strips. Lay half of the strips across the pie in one direction and then weave the remaining strips in the opposite direction to create a lovely lattice pattern. Trim any excess dough and fold the edges underneath to create a neat border, crimping as desired. Brush the lattice with the beaten egg and sprinkle with coarse sugar for a little extra sweetness and crunch.
Step 5: Bake the Pie
Place the pie in the preheated oven on a baking sheet to catch any drips. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, you can cover them with foil partway through baking.
Step 6: Cool and Serve
Once baked, let the pie cool on a wire rack for at least 2 hours before slicing. This cooling period allows the filling to set up properly, making it easier to cut clean slices. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence!
Variations
- Protein: Add cooked chicken or turkey to the filling for a surprising savory twist.
- Vegetables: Enhance the filling with diced strawberries or blueberries for added sweetness and color.
- Spices: Experiment with adding ginger or cardamom to give your pie a unique flavor profile.
Cooking Notes
- Ensure your butter is very cold; this is key for a flaky crust.
- Don’t skip chilling the dough; it relaxes the gluten for a tender texture.
- Feel free to use store-bought pie crust if short on time.
- Adjust the sugar amount based on the tartness of your rhubarb.
Serving Suggestions
- Serve warm with vanilla ice cream for a classic dessert experience.
- Drizzle with caramel sauce for an extra touch of sweetness.
Tips
- For the best flavor, use fresh, in-season cherries and rhubarb.
- Consider adding a pinch of salt to balance the sweetness of the filling.
- Use a clear pie dish to display the beautiful colors of the filling.
- If you have extra filling, bake it in a separate dish for a mini crumble!
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information
- Calories: Approximately 320 per slice
- Protein: 3g
- Sodium: 150mg
FAQs
Can I use frozen cherries or rhubarb?
Yes, frozen fruits can be used, but ensure they’re thawed and drained before adding to the filling.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the lattice crust.
Can I modify the sweetness of the pie?
Absolutely! Feel free to adjust the sugar based on your taste preferences and the sweetness of the fruit used.
How should I store leftovers?
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days, or freeze for longer storage.
Conclusion
There’s nothing quite like a slice of homemade Cherry Rhubarb Pie to make your day feel special. It’s more than just a dessert; it’s a piece of nostalgia, a comfort food that many hold dear. The combination of flavors dances on your palate, leaving you craving just one more piece. We invite you to try this easy and delicious recipe yourself and share it with your family and friends. Don’t forget to leave a comment on how it turned out for you or any tweaks you made for a personal touch. Happy baking!
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Homemade Cherry Rhubarb Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Indulge in the delightful flavors of a homemade Cherry Rhubarb Pie, a spring and summer specialty!
Ingredients
- 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
- Start by preparing your pie crust. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Then, gradually add the ice water, mixing just until the dough begins to come together. Be careful not to overmix. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least an hour to firm up.
- While the dough chills, prepare the fruit filling. In a separate mixing bowl, combine the pitted cherries and diced rhubarb. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss everything together gently until the fruit is evenly coated with the sweet mixture. This step is essential, as it helps to balance the flavors and ensure the filling thickens as it cooks.
- Preheat your oven to 375°F (190°C). Take out one of the dough discs from the refrigerator and on a lightly floured surface, roll it out to fit your 9-inch pie pan. Carefully transfer this crust into the pie dish, pressing it against the bottom and up the sides. Pour the fruit filling into the crust and dot the top with small pieces of butter for added richness.
- Roll out the second dough disc just like the first, and using a sharp knife or pastry wheel, cut it into strips. Lay half of the strips across the pie in one direction and then weave the remaining strips in the opposite direction to create a lovely lattice pattern. Trim any excess dough and fold the edges underneath to create a neat border, crimping as desired. Brush the lattice with the beaten egg and sprinkle with coarse sugar for a little extra sweetness and crunch.
- Place the pie in the preheated oven on a baking sheet to catch any drips. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, you can cover them with foil partway through baking.
- Once baked, let the pie cool on a wire rack for at least 2 hours before slicing. This cooling period allows the filling to set up properly, making it easier to cut clean slices. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence!
Notes
Feel free to use store-bought pie crust if short on time.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 3 g