Homemade Cherry Rhubarb Pie – Easy & Delicious!

A Slice of Summer: Homemade Cherry Rhubarb Pie

There’s something magical about the first rhubarb stalks of the season—tart, vibrant, and begging to be paired with something sweet. Last weekend, as I rummaged through my grandmother’s old recipe box (spotted with decades of butter stains and handwritten notes), I stumbled upon her faded recipe for cherry rhubarb pie. Memories rushed back: sticky fingers, sunlit kitchen windows, and the way she’d always say, “A little extra sugar never hurt anybody.” This pie is a love letter to those summers—simple, nostalgic, and bursting with flavor.

Ingredients You’ll Need

Before we dive in, let’s gather our ingredients. Trust me, the combination of tart rhubarb and juicy cherries is worth every minute!

• 2 cups fresh rhubarb, chopped into ½-inch pieces (look for firm, bright pink stalks—no limpness allowed!)
• 2 cups sweet cherries, pitted and halved (frozen works in a pinch, but fresh is dreamy)
• ¾ cup granulated sugar (or a touch more if your rhubarb is especially tart)
• ¼ cup cornstarch (this keeps the filling gloriously thick, not runny)
• 1 teaspoon vanilla extract (the secret whisper of warmth)
• ½ teaspoon almond extract (optional, but it makes the cherries sing)
• Zest of 1 lemon (for a bright little zing)
• 2 pie crusts, homemade or store-bought (no judgment here—I’ve used both!)
• 1 egg, beaten (for that golden, glossy crust)
• A pinch of flaky sea salt (to finish—trust me on this)

Let’s Make the Magic Happen

Now, roll up your sleeves—and maybe tie on a pretty apron. Pie-making is meant to be savored, not rushed.

1. Prep your filling: In a large bowl, gently toss the rhubarb, cherries, sugar, cornstarch, vanilla, almond extract (if using), and lemon zest. Let it sit for 15 minutes—this helps the fruit release its juices and marry the flavors. Stir occasionally, and sneak a taste (I won’t tell).
2. Roll out the crust: Lightly flour your counter and roll one pie crust into a 12-inch circle. Drape it into a 9-inch pie dish, letting the edges hang over. Pro tip: If the dough tears, just patch it with a little water and a scrap of crust—it’s all part of the charm.
3. Fill it up: Pour the fruit mixture into the crust, spreading it evenly. Dot the top with tiny bits of butter (about 1 tablespoon) for extra richness. This is the moment to admire those jewel-toned fruits—nature’s confetti.
4. Top it off: Roll out the second crust and place it over the filling. Trim the edges, leaving a 1-inch overhang, then crimp the sides with a fork or your fingers. Or, get creative with lattice work! Cut a few slits in the top to let steam escape (I always make a tiny heart shape—because why not?).

Now, pop the pie into the fridge to chill while you preheat the oven to 375°F (190°C). This rest helps the crust hold its shape—and gives you time to lick the spoon.

Pro Tips, Variations, and Substitutions

Making the perfect cherry rhubarb pie is all about embracing flexibility while keeping a few key tricks in mind:

• Sweetness Control: If your cherries are particularly tart, add an extra tablespoon of sugar. For sweeter fruit, reduce slightly.
• Thickener Options: Cornstarch gives the cleanest finish, but tapioca flour or arrowroot powder work beautifully too.
• Lattice Alternatives: No time for weaving? Try a crumb topping with oats, flour, brown sugar, and butter instead.
• Frozen Fruit Fix: Don’t thaw frozen fruit – use it straight from the freezer with an extra tablespoon of thickener.

The Perfect Pairings

This pie shines brightest when served with:

• A scoop of vanilla bean ice cream slowly melting into the warm filling
• Freshly whipped cream with a hint of almond extract
• A sharp cheddar cheese slice for that classic sweet-savory contrast
• An afternoon cup of Earl Grey tea to complement the fruit’s brightness

Keeping Your Pie Perfect

To enjoy your cherry rhubarb pie at its best:

• Room Temperature: Cover loosely with foil and enjoy within 2 days
• Refrigerator: Store covered for up to 5 days – the filling firms up beautifully when chilled
• Freezing: Wrap unbaked pie tightly and freeze for up to 3 months (add 20 minutes to baking time)
• Reheating: Warm slices at 350°F for 10 minutes to revive that fresh-baked magic

Your Cherry Rhubarb Pie Questions Answered

Can I use all rhubarb or all cherries?
Absolutely! For all-rhubarb, increase sugar to 1¼ cups. All cherry versions need about ¼ cup less sugar.

Why is my filling runny?
This usually means the pie needed more baking time – the filling should bubble thickly through the vents. Let it cool completely before slicing.

Can I make this pie ahead?
Yes! Assemble the pie and refrigerate overnight before baking, or freeze the unbaked pie for future use.

How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 10 minutes at 375°F with pie weights, or brush the unbaked crust with egg white before adding filling.

A Slice of Comfort

There’s something magical about pulling a cherry rhubarb pie from the oven – that moment when the sweet-tart aroma fills your kitchen and promises the kind of comfort only homemade baking can deliver. Whether you’re serving it at a summer picnic, a holiday gathering, or just because Wednesday needed brightening, this pie has a way of turning ordinary moments into sweet memories. So tie on your apron, dust your counter with flour, and let the simple joy of pie-making work its magic. Every slice tells a story – what will yours be?

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