Cherry Rhubarb Pie
If you’re looking for a true summer superstar, look no further than this cherry rhubarb pie. This colorful pie has the standard cornstarch fruit filling and the classic scored top. We’ve simplified the directions to create a very easy fruit pie that your friends and family are sure to love. Serve it up with a side of vanilla ice cream and a big glass of iced tea for the perfect pick me up or holiday dessert.
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Rhubarb is a vegetable that’s known for it’s signature pink stalks. Raw rhubarb is actually quite sour. But, when it’s used in dessert recipes and combined with sugar, it’s gives a pleasant tartness – almost like green apples or lemon. It was one of my grandmother’s favorite ingredients. We would enjoy different variations of rhubarb desserts every year for her birthday and Mother’s Day. I still think of her anytime I see a rhubarb dessert. So I am obviously excited to share this sweet and tart pie that I know she would have loved.
Cherry Rhubarb Pie Recipe Tips:
+ Use a lot of brown sugar in the top layer to achieve a super crunchy dough and golden brown color.
+ If you like the look of a lattice crust, follow our tips for How To Make A Lattice Pie Crust here.
+ You can also substitute fresh cherries for sour cherries in syrup. You may need to add in a sprinkling more of cornstarch to make sure your filling isn’t too liquidy.
Cherry Rhubarb Pie
Ingredients
Pie Crust
- 1 cup powdered sugar
- 2 cups flour, plus more for dusting
- 1/8 tsp baking powder
- 2/3 cup unsalted butter, room temperature
- 1 large egg
Filling
- 2 cups sour cherries, pitted
- 2 cups rhubarb, cut into 1/2 inch pieces
- 1 1/3 cup sugar
- 1/4 cup cornstarch
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
For Topping
- 1 egg, for egg wash
- dark brown sugar, to sprinkle
Equipment
Instructions
- In the bowl of a stand mixer with the flat beater, mix at medium speed the powdered sugar, flour, baking powder and butter until you have a texture that resembles sand. Add the large egg and mix just until the liquid is incorporated. Cover the dough tightly in plastic and press the edges to form a circle. Allow to rest in the fridge for 1 hour up to 12 hours overnight.
- Preheat the oven to 450°F. Prepare a circular baking dish of 9 inches with a butter or nonstick spray and a sprinkling of flour. Reserve.
- In a medium sized bowl mix the cherries, cut rhubarb, sugar, vanilla and salt. Reserve until needed.
- Prepare the egg wash by whipping one egg until there are no streaks of white or yolk left.
- Divide the dough into ⅔ and ⅓. In a floured surface roll ⅔ of the dough into a 9 ½ inch round.
- Place the dough on the baking dish and fill with the cherry rhubarb filling.
- Brush the edges of the dough with egg wash, where the top of the pie will be adhered.
- Roll remaining ⅓ of dough into a 9 inch round and cover the pie with it. Press the edges of the dough against the baking dish so both layers stick together. Fold under the excess dough and pinch to make an edge, then flute the edge to your liking. Using a sharp knife, cut a few slits in the top crust to create vents for air to escape. This also helps to make portioning and cutting slices later on a breeze.
- Brush the top of the dough with the egg wash and sprinkle with brown sugar.
- Bake pie for 20 minutes, then reduce to 350°F and bake for an extra 60-65 minutes. If you feel that the top has already browned enough, cover it with aluminum foil and continue baking until the end. Take out, let the pie cool down for at least 1 hour until served.
