Description
Indulge in the comforting flavors of a homemade cherry rhubarb pie, where sweet cherries meet tangy rhubarb in a buttery, flaky crust. Perfect for summer gatherings or cozy evenings, this dessert combines vibrant color with a burst of balanced sweetness. Ideal for dessert lovers seeking a unique, tangy twist on classic fruit pies.
Ingredients
Scale
- 2 cups fresh cherries, pitted
- 1 cup rhubarb, sliced
- ¾ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 egg, beaten (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and prepare a 9-inch pie dish.
- In a large bowl, combine cherries, rhubarb, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt; toss gently.
- Roll out 2/3 of the dough to fit the pie dish, add the filling, and set aside.
- Roll the remaining dough and create a lattice top; seal edges and brush with egg wash.
- Bake for 45–55 minutes, or until the crust is golden and the filling bubbles.
- Cool the pie before slicing and serving.
Notes
For a gluten-free crust, substitute the flour with a 1:1 gluten-free blend. If rhubarb is too tart, increase sugar by 2 tbsp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cherry, rhubarb, pie, dessert