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Homemade Cherry Rhubarb Pie – Easy & Delicious!

A sweet and tangy cherry rhubarb pie with a flaky crust, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups fresh cherries, pitted and halved
  • 2 cups rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 prepared pie crusts (or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine cherries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Mix well and let sit for 10 minutes.
  3. Roll out one pie crust and place it in a 9-inch pie dish. Trim excess dough from edges.
  4. Pour the cherry-rhubarb filling into the crust.
  5. Roll out the second pie crust and place it over the filling. Crimp edges to seal, then cut slits in the top for venting.
  6. Brush the top crust with beaten egg and sprinkle with turbinado sugar if desired.
  7. Bake for 45-50 minutes, or until crust is golden and filling is bubbly.
  8. Let cool for at least 2 hours before slicing.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog