Introduction to Cherry Rhubarb Pie

There’s something magical about the combination of cherries and rhubarb, isn’t there?

Growing up, I remember my grandmother’s kitchen filled with the sweet and tart aroma of her famous Cherry Rhubarb Pie.

This recipe is not just a dessert; it’s a slice of nostalgia that brings people together.

Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this Cherry Rhubarb Pie is the answer.

With its vibrant colors and delightful flavors, it’s sure to become a favorite in your home, just like it did in mine.

Why You’ll Love This Cherry Rhubarb Pie

This Cherry Rhubarb Pie is a delightful blend of sweet and tart that dances on your taste buds.

It’s incredibly easy to whip up, making it perfect for both novice and seasoned bakers.

In just over an hour, you can create a stunning dessert that will impress family and friends.

Plus, the vibrant colors and mouthwatering aroma will have everyone gathering around the table, eager for a slice.

Ingredients for Cherry Rhubarb Pie

To create this delightful Cherry Rhubarb Pie, you’ll need a handful of simple ingredients that come together beautifully.

– **Cherries**: Fresh or frozen, these juicy gems provide the sweet base of the pie. Pitting them is essential to avoid any unpleasant surprises while enjoying your slice.

– **Rhubarb**: This tart vegetable adds a unique zing. Look for firm, bright stalks; they should be crisp and vibrant.

– **Granulated Sugar**: A must for balancing the tartness of the rhubarb and enhancing the sweetness of the cherries.

– **All-Purpose Flour**: This helps thicken the filling, ensuring it’s not too runny.

– **Salt**: Just a pinch enhances the flavors, bringing out the best in the fruit.

– **Vanilla Extract**: A splash of this adds warmth and depth to the filling.

– **Lemon Juice**: A little acidity brightens the flavors and complements the fruit beautifully.

– **Butter**: Small pieces dotting the filling add richness and a lovely texture.

– **Refrigerated Pie Crusts**: For convenience, these save time and effort. You can also make your own if you’re feeling adventurous!

– **Egg**: Beaten, this is brushed on the crust for a golden finish.

– **Coarse Sugar**: Sprinkled on top, it adds a delightful crunch and sweetness.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing.

Feel free to experiment with the ingredients! You can swap half the cherries for blueberries for a fun twist or add a teaspoon of almond extract for a richer flavor.

How to Make Cherry Rhubarb Pie

Making a Cherry Rhubarb Pie is a delightful journey that fills your kitchen with warmth and sweet aromas.

Let’s break it down into simple steps that will have you enjoying a slice in no time.

Step 1: Preheat the Oven

Start by preheating your oven to 425°F.

This step is crucial because it ensures that your pie bakes evenly.

A hot oven helps the crust become golden and flaky while allowing the filling to bubble beautifully.

Don’t skip this step; it sets the stage for a perfect pie!

Step 2: Prepare the Filling

In a large mixing bowl, combine the cherries, rhubarb, sugar, flour, salt, vanilla extract, and lemon juice.

Toss everything together until the fruit is well-coated.

Letting the mixture sit for about 10 minutes is key.

This allows the juices to develop, creating a luscious filling that’s bursting with flavor.

Step 3: Assemble the Pie

Roll out one pie crust and fit it snugly into a 9-inch pie pan.

Pour the cherry-rhubarb filling into the crust, spreading it evenly.

Dot the filling with small pieces of butter for added richness.

Now, roll out the second pie crust and place it over the filling.

Trim and crimp the edges to seal it well.

Don’t forget to cut a few slits in the top crust; this lets steam escape and prevents a soggy pie.

Step 4: Bake the Pie

Brush the top crust with the beaten egg and sprinkle it with coarse sugar for a lovely finish.

Bake in the preheated oven for 15 minutes.

Then, reduce the temperature to 350°F and continue baking for another 30-35 minutes.

Keep an eye on it! The pie is done when the filling is bubbly and the crust is golden brown.

If the edges brown too quickly, cover them with foil to prevent burning.

Step 5: Cool Before Serving

Once baked, remove the pie from the oven and let it cool for at least 2 hours.

This cooling time is essential; it allows the filling to set properly.

Cutting into a warm pie can lead to a runny mess, and nobody wants that!

So, be patient and enjoy the anticipation of that first delicious slice.

Tips for Success

• Use fresh, in-season cherries and rhubarb for the best flavor.
• Don’t skip the resting time for the filling; it enhances the taste.
• For a flaky crust, handle the dough gently and avoid overworking it.
• Keep an eye on the pie while baking; every oven is different.
• Serve with a scoop of vanilla ice cream for a delightful contrast.

Equipment Needed

• 9-inch pie pan: A standard choice, but a tart pan works too.
• Mixing bowl: Any large bowl will do; just ensure it’s sturdy.
• Rolling pin: A wine bottle can serve as a fun alternative!
• Pastry brush: Use a clean paintbrush if you’re in a pinch.
• Sharp knife: Essential for cutting slits in the crust.

Variations on Cherry Rhubarb Pie

• For a twist, substitute half of the cherries with blueberries for a delightful berry medley.
• Add a teaspoon of almond extract to the filling for a nutty flavor that complements the fruit.
• Try using a whole wheat pie crust for a heartier, more rustic texture.
• For a gluten-free option, use a gluten-free pie crust and ensure all other ingredients are certified gluten-free.
• Incorporate spices like cinnamon or nutmeg for a warm, aromatic touch.

Serving Suggestions for Cherry Rhubarb Pie

• Pair with a scoop of vanilla ice cream for a classic dessert experience.
• Serve with freshly whipped cream for a light and airy touch.
• Accompany with a cup of hot coffee or tea to balance the sweetness.
• Garnish with mint leaves for a pop of color and freshness.
• Present slices on colorful plates for an inviting table display.

FAQs about Cherry Rhubarb Pie

Can I use frozen cherries and rhubarb for this pie?

Absolutely! Frozen cherries and rhubarb work just as well as fresh. Just make sure to thaw and drain any excess liquid before mixing them into your filling.

How do I know when the pie is done baking?

The pie is ready when the filling is bubbly and the crust is a beautiful golden brown. If the edges start to brown too quickly, cover them with foil to prevent burning.

Can I make the pie crust from scratch?

Of course! Making your own pie crust can add a personal touch. Just remember to keep the ingredients cold for a flaky texture. If you’re short on time, store-bought crusts are a great alternative.

What can I do with leftover pie?

Leftover Cherry Rhubarb Pie can be stored in the refrigerator for up to three days. Just cover it with plastic wrap or foil. You can also freeze it for longer storage; just make sure to wrap it tightly!

Can I add other fruits to the filling?

Definitely! Feel free to mix in other fruits like blueberries or strawberries for a unique flavor twist. Just keep the balance of sweetness and tartness in mind!

Final Thoughts

Baking a Cherry Rhubarb Pie is more than just following a recipe; it’s about creating memories and sharing joy.

The sweet-tart filling and flaky crust come together to form a dessert that warms the heart and delights the senses.

Each slice tells a story, whether it’s a family gathering or a quiet evening at home.

As you savor the first bite, you’ll understand why this pie has stood the test of time.

So, roll up your sleeves, embrace the process, and let this Cherry Rhubarb Pie become a cherished part of your culinary adventures.

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