Description
Indulge in the delightful flavors of a homemade Cherry Rhubarb Pie, a spring and summer specialty!
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
- 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